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Wild Mushroom Risotto with Truffle Oil and Roasted Chestnuts
Wild Mushroom Risotto with Truffle Oil and Roasted Chestnuts

Wild Mushroom Risotto with Truffle Oil and Roasted Chestnuts
A luxurious and creamy risotto featuring seasonal wild mushrooms, enhanced with the earthy aroma of truffle oil and the crunch of roasted chestnuts.
Wild Mushroom Risotto with Truffle Oil and Roasted Chestnuts
Ingredients:
1
Servings
  • 150
    g
     arborio rice
  • 100
    g
     wild mushroom
  • 50
    g
     chestnut
  • 500
    ml
     vegetable stock
  • 30
    g
     parmesan cheese
  • 10
    ml
     truffle oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 15
    ml
     olive oil
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Wild Mushroom Risotto with Truffle Oil and Roasted Chestnuts
Instructions:
  1. Heat olive oil in a large pan over medium heat.
  2. Add chopped onion and minced garlic, sauté until translucent, about 5 minutes.
  3. Stir in the arborio rice, cooking for another minute until the rice is well-coated.
  4. Gradually add vegetable stock, one ladle at a time, stirring constantly until absorbed before adding more.
  5. Continue this process for about 20 minutes until the rice is creamy and al dente.
  6. In a separate pan, sauté wild mushrooms in a little olive oil until golden brown.
  7. Fold the mushrooms and roasted chestnuts into the risotto.
  8. Stir in grated parmesan cheese and drizzle with truffle oil.
  9. Season with salt and pepper to taste before serving.
Nutrition Per Serving 961 g Per 100g
Energy 1093.7 kcal 114 kcal
Protein 31.4 g 3.3 g
Fibre 6.8 g 0.7 g
Salt 5.5 g 0.6 g
Sugar 10.1 g 1.1 g
Carbohydrates 162.2 g 16.9 g
Fat 36.2 g 3.8 g
  • 150
    g
     arborio rice
  • 100
    g
     wild mushroom
  • 50
    g
     chestnut
  • 500
    ml
     vegetable stock
  • 30
    g
     parmesan cheese
  • 10
    ml
     truffle oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 15
    ml
     olive oil
1
Servings
0

Heat olive oil in a large pan over medium heat.

Add chopped onion and minced garlic, sauté until translucent, about 5 minutes.

Stir in the arborio rice, cooking for another minute until the rice is well-coated.

Gradually add vegetable stock, one ladle at a time, stirring constantly until absorbed before adding more.

Continue this process for about 20 minutes until the rice is creamy and al dente.

In a separate pan, sauté wild mushrooms in a little olive oil until golden brown.

Fold the mushrooms and roasted chestnuts into the risotto.

Stir in grated parmesan cheese and drizzle with truffle oil.

Season with salt and pepper to taste before serving.

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