Mixed mushroom and chestnut risotto

Ingredients

For 1 serving

• Carnaroli rice70 g
• Cremini mushrooms120 g
• Chanterelles60 g
• Dried chestnuts20 g
• Shallot20 g
• Vegetable broth450 ml
• Extra virgin olive oil10 g
• Thyme2 g
• White wine40 ml
• Saltto taste
• Black pepperto taste

Contains: celery, sulphites,

In season: October – December

Method

1. Put the dried chestnuts in a bowl, cover them with boiling water and leave to soak for 25 minutes. Meanwhile heat the vegetable stock in a small pan and keep it hot over the lowest heat.
2. Clean the chestnut mushrooms and chanterelles with a damp cloth or small brush, removing the soil from the stalks; slice the chestnut mushrooms and leave small chanterelles whole. Finely chop the shallot.
3. Heat the olive oil in a saucepan over medium-high heat and sauté the mushrooms with the thyme and a pinch of salt for 5 minutes, until golden and their water has evaporated.
4. Lower to medium heat, add the shallot and cook for 2 minutes, until translucent; add the rice and toast it for 2 minutes, then deglaze with the white wine and let it evaporate.
5. Cook for 17 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often. After 5 minutes drain the chestnuts, break them into small pieces, removing any skin, and add them to the rice so they finish softening as it cooks.
6. When the rice is al dente and creamy, adjust the salt, rest for a minute off the heat and serve with a grind of black pepper.