Chestnut and Mushroom Risotto

Serves 4

Preparation: 15 minutes

Cooking: 30-45 minutes

• 1 tablespoon TAU Organic Extra Virgin Olive Oil

• 1 small onion or 2 shallots, finely chopped

• 2 garlic cloves, minced

• 1 cup La Balocchina Baldo Rice

• 1/2 cup dry white wine

• 4 cups (1 liter) hot vegetable or chicken broth

• 1 cup roasted, peeled, and roughly chopped chestnuts

• 1 cup sliced ??fresh mushrooms (portobello, shiitake, or cremini mushrooms are ideal)

• 2 tablespoons unsalted butter

• 1/2 cup Santa Rita Parmigiano Reggiano, grated

• Salt and black pepper, to taste

• Fresh chopped parsley, for garnish

Instructions

1. Sauté the onions, garlic, and La Balocchina rice in olive oil. Deglaze the pan with the white wine until completely absorbed.

2. Add the hot stock ladle by ladle, stirring until completely absorbed before adding the next. This should take approximately 18 to 20 minutes.

3. Sauté the mushrooms and chestnuts in a separate pan with butter until tender. Set aside.

4. Finish the risotto by stirring in the Parmigiano Reggiano Santa Rita and butter. Gently fold in the mushroom and chestnut mixture, then season with salt and pepper.

5. Serve immediately, garnished with parsley.