This is a recipe that Stefano Manfredi demonstrated at the La Fiera festival in Myrtleford in 2015. It’s quite different to the one that Patrizia Simone favours and has a more subtle flavour because the mushrooms are added at the end of the cooking. I can’t choose between them but with both recipes I always add a handful of baby spinach at the end just to lift the colour and add another dimension to the finished risotto.
RISOTTO WITH CHESTNUTS AND MUSHROOMS
500g Carnaroli rice
10g dried porcini mushrooms, soaked in cold water
50g unsalted butter to start
1 onion chopped very fine
100ml dry white wine
2 lt. chicken stock
100g salted butter to finish
150g grated parmesan
Salt to season
In a wide pan heat the 50g of butter, add the onions and lightly fry until transparent- do not let them colour. Add the rice and stir until the grains become transparent- about a minute. Add the wine and stir until it has completely evaporated. Add a ladle or two of boiling stock, simmer and stir until the liquid is almost entirely incorporated. Add soaked porcini mushrooms and keep adding the stock a little at a time till almost cooked, about 20 minutes. Remove from heat, season with salt, stir in the remaining butter and Parmesan. Rest for 3-4 minutes with lid on before serving with the mushroom and chestnut ragù. Serves 6-8.
MUSHROOM AND CHESTNUT RAGÚ
(Serves 8 as an accompaniment to the risotto)
500g button mushrooms, sliced
8 large chestnuts, cooked, peeled and finely sliced
1 large onion, finely chopped
1 leek, washed thoroughly and sliced
4 cloves garlic, minced
A large handful parsley, chopped
Extra virgin olive oil
Salt and pepper
Place the onion, leek and garlic in a pot with some of the olive oil and fry gently. Add the mushrooms and stir continuously at high heat until they soften- about 2-3 minutes. Lower the heat, add the sliced chestnuts and simmer for about 15 mins, then add the parsley and season with salt and pepper. Serve with risotto.