Risotto with chestnuts, with porcini mushrooms and truffles

Risotto with chestnuts, with porcini mushrooms and truffles. That's where it ended a portion of Browns Dop of San Zeno I gathered in Verona a few weekends ago: in a magnificent chestnut risotto enriched with porcini mushrooms and thin slices of truffle Lessini mountains, even this booty’ of my hunting in San Zeno. The risotto with chestnuts, with porcini mushrooms and truffle risotto is a very simple but refined taste, slightly sweet although balanced by the aroma of Sage, porcini mushrooms and truffles. A risotto fruit berries, I could say, I think I put in one of my Christmas menu, because overall is very easy to prepare. Have a good day!

CHESTNUT RISOTTO WITH MUSHROOMS AND TRUFFLE

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 200 grams of Brown (I used those Dop of San Zeno) or chestnuts
  • 2 Sage leaves
  • 300 grams of rice Carnaroli
  • 60 milliliters of dry white wine
  • salt and pepper, to taste
  • 1 shallot
  • 30 grams of butter
  • extra virgin olive oil, to taste
  • 2 mushrooms
  • 1 summer truffle
  • 1,2 liters of broth made with a carrot, an onion, a stalk of celery

PROCEEDINGS

To prepare the risotto with chestnuts, truffles and porcini, Preheat the oven at 200 degrees. Practice on chestnut brown or a small incision and bake in a preheated oven for 20 minutes, then peel them (I'm sorry, you have to peel them while they are still warm, otherwise the inner skin is never away…) and boil them for 15 minutes in a little water with the two Sage leaves. After this period, mix with the pasta water and a little olive oil until a thick cream and homogeneous.

Clean the mushrooms and cut into fairly large pieces, then Sauté over high heat in a pan with a little olive oil for a minute, season with salt, pepper and set aside.

Finely chop the onion, then Sauté slowly until it becomes transparent. Add the rice and toast it for a minute, then Deglaze with white wine. Allow to evaporate the alcohol part and start cooking by combining the vegetable broth. Season with salt. About three-quarters of the cooking time, add the chestnut cream and continue stirring until the risotto all'onda. Stir in the cold butter and season with salt and pepper if necessary.

Serve the risotto with chestnuts and garnish the dish with a few pieces of porcini mushrooms, thin slices of truffle and a Sage leaf. Bon appétit!

THE PAIRING: The Sauvignon the company's product in South Tyrol Franz Haas It is our suggestion for this risotto. Given the presence of black truffles and mushrooms go on a fragrant white, varied aromas, ranging from white flowers (Elder and fishing) dried fruit, a vegetal notes. This Sauvignon Blanc is a wine with savory taste with mineral notes clear, with good persistence. Will be balanced and never pushy.

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2 comments

Berry December 1, 2014 at 20:32

Here I am huh!! Now I'm following you!!! ^_^
And your risotto wont now instead of my boiled potatoes…
Big kiss huge treasure!!

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Sicilians creative in the kitchen December 2, 2014 at 13:13

Ha ha ha! Hello dear and thanks. I'd send a lot again this risotto and I'd take the boiled potatoes, among other things I love. A caress in Blueberry. ADA

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