By Max Goransson
Friday, Nov 7th, 2021

    

CHESTNUT MUSHROOM RISOTTO

 

          When the seasons change, it’s amazing to watch the produce transition to other seasonal options. During the summer, things are kept light with salads and other veggie dishes, but once fall rolls in, we’re attracted to make homemade soups, stews, and curries. As seasons change produce, they also allow us here at Golden to fruit cold-weather mushrooms with ease. The Chestnut Mushroom is a perfect staple for your fall quiver of ingredients. A lot of our friends mastered creating this risotto with us, so we thought it was due time to share the recipe. Enjoy!

 

 

 

INGREDIENTS 

(serves 6)

 
  • 1 medium-large onion, diced;
  • 2 cloves garlic, minced or grated;
  • 2 cups arborio (“risotto”) rice;
  • 6 cups low-sodium chicken stock;
  • 3/4 lb of chestnut mushrooms
  • 1/2 cup grated parmesan;
  • 1/2 cup Marsala wine;
  • 1 tbsp green onion, minced;
  • optional spices (garlic powder, umami, rosemary, salt, pepper)

 


 

DIRECTIONS

 

 1:  Start heating stock in a pot – keep the stock simmering on low the entire time you are making the risotto so that you do not cool down the temperature of the pan as you are adding broth.

 

2: In a large skillet heat a couple of tablespoons of olive oil on medium-high heat. Add the onions, garlic, chestnut mushrooms, and salt/pepper. Let sweat for about five minutes until onions are turning translucent and the mushrooms have started to reduce.

 

3: Add rice to the skillet and allow to toast for about 2-3 minutes. Reduce heat to medium.

 

4: Add a ladleful of warm broth to the skillet and stir in. Keep adding broth to the skillet, one ladelful at a time, always waiting for all the liquid from the previous ladelful to be absorbed before adding a new one.

 

5: When only a little broth is left to be incorporated, add the rosemary, spices, and allow the last of the broth to be absorbed. 

 

6: When risotto is almost done (only a slight bite is left to the rice), stir in the Marsala wine and allow the extra liquid to be absorbed and the alcohol to be cooked off. The risotto is ready when the rice is soft and creamy.

 

7: Top with minced green onion, and parmesan cheese.

 


 

 

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