Chestnut Mushroom Risotto

A creamy and savory risotto that highlights the rich, nutty flavor of Chestnut Mushrooms.

---

Ingredients

• 1 cup Arborio rice

• 1 ½ cups Chestnut Mushrooms, sliced

• 4 cups vegetable or chicken broth, warmed

• ½ cup dry white wine

• 2 tbsp butter

• 1 tbsp olive oil

• 1 small shallot, minced

• 2 cloves garlic, minced

• ½ tsp fresh thyme (or ¼ tsp dried)

• ½ cup parmesan cheese, grated

• Salt & black pepper to taste

• Fresh parsley for garnish

Instructions

1. Heat 1 tbsp butter and olive oil in a pan over medium heat. Add shallot and garlic, sauté for 2 minutes.

2. Add Chestnut Mushrooms and thyme, cooking until softened (about 5 minutes). Remove a few mushrooms for garnish if desired.

3. Stir in Arborio rice and toast for 1–2 minutes.

4. Pour in white wine and stir until absorbed.

5. Add warm broth one ladle at a time, stirring frequently. Allow each ladleful to absorb before adding more. Continue until the rice is creamy and tender (about 20 minutes).

6. Stir in parmesan, remaining butter, salt, and pepper.

7. Garnish with parsley and reserved mushrooms. Serve warm.