Autumnal wild mushroom and chestnut risotto
Serves : 4/5
Prep : 15 minutes
Cook : 35 minutes
All the ingredients I use are organic or wild.
Other types of dried mushrooms can work too
Ingredients
150g of roasted & peeled chestnuts chopped
200g wild foraged mushrooms of your choice cleaned and trimmed. Select those in season with the deepest flavour. **If foraging please take care if you're ever unsure please seek the relevant advice.**
80g butter or use an oil of your choice
1 small onion finely chopped
3 garlic cloves finely chopped
1 teaspoon fresh/dried organic thyme leaves
1 teaspoon fresh/dried organic Rosemary leaves
1 teaspoon fresh/dried organic oregano leaves
1/2 teaspoon of organic chilli flakes
1 teaspoon of organic crushed coriander seeds
300g risotto rice (I use an organic arborio risotto rice)
1 teaspoon organic apple cider vinegar (I use an organic naturally fermented, raw and unpasteurised, unfiltered ACV with the mother cold pressed)
350ml well-flavoured stock (I use yeast free organic mushroom stock cubes - but you can use one of your choice)
250g bone broth (I use organic free range chicken bone broth)
30g freshly grated Parmesan cheese
Salt and freshly ground black pepper
Method
1- Mix the stock cube with 500ml boiled water be sure to have the stock prepared before you start. Put to one side within east reach.
2 - Prepare the vegetables: peel and chop onion, wash and slice mushrooms, peel and crush garlic.
3 - Fry the onion and garlic until soft.
Add mushrooms and all the herbs and fry for another 2 minutes.
4- Add more oil/butter if needed and stir in all the rice.
5 - Add 1 teaspoon of apple cider vinegar and stir the rice rapidly
6 - soon after add a small amount of the stock to the rice and keep stirring until stock is absorbed.
7 - turn down the heat to a slow simmer and continue adding stock in 1 ladel increments, ensuring the stock has been absorbed before adding more. Keep going until the rice cooks - this should take 20-25 mins. The rice should be soft but still retain a nutty bite.
8 - Add and stir in the organic bone broth and add the chestnuts, bring to the boil and simmer for 5 minutes
9 - Add the parmesan to suit your taste.
For another variation, try roasting butternut squash in the oven with chopped sage and adding this to the risotto once it's cooked.
Enjoy this wholesome nourishing warming autumnal meal. Great for warming lunch or a light supper.
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With gratitude for your attention
Bex x