Chestnut risotto with porcini mushrooms and truffles. The risotto is one of the Italian food par excellence and this is over a portion of brown Dop of San Zeno in Verona that I picked up a few weekends ago. In a magnificent brown risotto enriched with porcini mushrooms and thin truffle slats of the Lessini mountains. This 'booty' too’ 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. In short, a gourmet risotto.
If you love porcini mushrooms, you obviously have to try one of the most loved dishes: the PASTA WITH PORCINI MUSHROOMS. A deceptively simple dish to prepare: and to help you I also shot the VIDEO RECIPE step by step. Or, Alternatively, the TAGLIATELLE MUSHROOMS PORCINI, SAUSAGE AND SAFFRON.
Chestnut risotto with porcini mushrooms and truffle is almost a fruit of the undergrowth and certainly deserves to be included in one of your Christmas menus, because overall is very easy to prepare. And the ingredients make it precious and elegant, suitable for important occasions or for people you love. Do not forget to have a look, since we are in the right season, all my RECIPES WITH MUSHROOMS (pies, soups, first and second courses) and of course don't lose all my RECIPES FOR RICE. Have a good day!
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
30 grams of butter
extra virgin olive oil, to taste
1 summer truffle
1,2 liters of broth made with a carrot, an onion, a stalk of celery
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 will never come away...) and boil them for 15 minutes in a little water with the two Sage leaves. After this period, blend them with some of the cooking water and little extra virgin olive oil until you get a thick and homogeneous cream.
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. At about three-quarters of the cooking combine the chestnut cream and continue always stirring until you get a risotto on the wave. 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!
MATCHING: The Sauvignon produced in South Tyrol by the company 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.