Chestnut Mushroom Risotto

Ingredients

• 2 cups Chestnut mushrooms, sliced
• 1.5 cups Arborio rice
• 5 cups warm chicken or vegetable stock
• 1 medium shallot, finely diced
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 3 tbsp butter, divided
• 2 tbsp olive oil
• 1/2 cup Parmesan, finely grated
• Fresh thyme sprigs
• Salt and white pepper
• Truffle oil to finish (optional but recommended)
• Extra Parmesan and fresh parsley to serve

Instructions

1. 01

   Keep stock warm in a saucepan over low heat throughout cooking — cold stock breaks the creaminess of risotto.

2. 02

   In a separate pan, sauté mushrooms in 1 tbsp butter over high heat with thyme until golden and fragrant, about 5 minutes. Season and set aside.

3. 03

   In a wide heavy pan, heat olive oil and 1 tbsp butter over medium. Sweat shallot and garlic until translucent, about 3 minutes. Add rice and toast, stirring, for 2 minutes.

4. 04

   Add wine and stir until absorbed. Begin adding warm stock one ladle at a time, stirring almost constantly and waiting until each addition is absorbed before adding the next. This takes 18–22 minutes.

5. 05

   When rice is al dente and risotto is creamy, remove from heat. Stir in remaining 1 tbsp butter and the Parmesan vigorously — this is the mantecatura, it creates the creaminess. Fold in mushrooms. Adjust seasoning. Serve in warm bowls with truffle oil, extra Parmesan, and parsley.