December 27, 2009: Mushroom As Well As Chestnut Risotto

tofurkey escapades left us amongst one-half a tin of chestnuts. I had a piffling nibble on 1 as well as idea its earthy flavour mightiness live on enhanced past times mushrooms, as well as thus I worked a mushroom as well as chestnut risotto into the week's cooking. I started amongst as I accept previously but it was also dry out - at this phase I ditched the vegan-friendly angle, adding a beaten egg as well as a piffling grated parmesan to laissez passer on to a greater extent than malleable, fry-able patties. They were terrific amongst a generous squelch of lemon.


Mushroom as well as chestnut risotto
(based on a recipe from Chestnuts Commonwealth of Australia Inc)

2 tablespoons olive oil
1/2 onion, finely chopped
1 1/4 cups arborio rice
2 1/2 cups stock (I needed an extra 2/3 loving cup of H2O every bit well)
1 loving cup mushrooms, chopped
1/2 loving cup chestnuts, chopped
salt as well as pepper
1/2 loving cup parmesan, grated (optional)

Heat the stone oil inwards a large saucepan as well as saute the onion until soft. Add the rice as well as stir it through until it is evenly coated inwards the oil. Reduce the oestrus to depression as well as add together nearly a quarter of the stock. Once the stock is stirred through add together the mushrooms, stirring oft every bit the stock is absorbed. Continue adding the stock inwards small-scale portions as well as stir the risotto regularly every bit the stock is absorbed. Stir inwards the chestnuts amongst the terminal constituent of stock. Test the rice for tenderness as well as fix further, adding small-scale amounts of water, if necessary.

When the rice is cooked through, flavor the risotto to gustation as well as serve topped amongst grated parmesan.