Author Topic: Mushroom and chestnut risotto  (Read 12244 times)

Offline Thermomixer

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Mushroom and chestnut risotto
« on: September 11, 2008, 06:10:55 am »
Name of Recipe: Mushroom and chestnut risotto

Number of People: 6

Ingredients:

100 gm   peeled chestnuts (see note)
100 ml   extra-virgin olive oil
100 gm   butter, coarsely chopped
100 gm   Parmesan or Grana Padana
200 gm  mixed mushrooms
100 gm   baby spinach leaves, stalks trimmed
1 small  onion, quartered
1 clove   garlic  
450 gm   carnaroli rice
1 litre  good-quality chicken stock
Salt and pepper

Preparation:

Preheat oven to 160C. Place prepared chestnuts in a roasting pan with 30ml olive oil and 20gm butter and roast for 20 minutes or until tender and golden.  Remove to TM bowl and roughly chop for 4 seconds on speed 6.  They should not be too small.  Remove and keep warm.

Place parmesan into TM bowl and grate for 15 seconds on speed 8.  Remove and set aside.

Place mushrooms in TM bowl and set to closed lid position  *: and hit Turbo button three times to roughly chop.   Add 20ml oil and 20gm butter and cook for 10 minutes at 100C on reverse  :-: + speed 1.  Add spinach leaves and cook for another 3 minutes at 100C on reverse  :-: + speed 1.   Remove, mix with chestnuts and keep warm.

Place onion and garlic into TM bowl and chop for 15 seconds on speed 7.  Add 50ml olive oil & 30g butter and saut for 5 minutes or until soft at 100C on speed 1.  Add rice, stir for 45 seconds at 100C on reverse  :-:+ speed 1 to coat.  Add stock and cook for 15 minutes at 100C on reverse  :-:+ speed 1, or until most of the liquid is absorbed and rice is tender.  Add remaining butter, Parmesan and season to taste with sea salt and freshly ground black pepper. Stir for 10 seconds on reverse  :-:+ speed 3 to combine.  Place risotto mixture into a large, warmed bowl.

Mix chestnuts and mushroom mix through risotto and serve.

Photos:  Not yet


Tips/Hints:

To prepare fresh chestnuts (200gm unpeeled), score top of each with a knife and place in basket of Thermomix.   Place 600 ml water into TM bowl and insert basket with chestnuts.  Cook for 15 minutes or until skin splits, remove basket and drain before transferring to a bowl.  Cover with plastic wrap and stand for 10 minutes to steam, then peel, removing hard outer and as much of the thin inner shells.   There are many other methods for removing the skins if you have a better one then let me know.

Origin:

Based on a recipe from Australian Gourmet Traveller but sorry - you may need to register or login HERE first.

No-one has tried or reviewed this recipe to date
« Last Edit: August 21, 2014, 07:53:58 am by judydawn »
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Offline faffa_70

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Re: Mushroom and chestnut risotto
« Reply #1 on: June 22, 2009, 08:39:31 am »
I am so excited to see this recipe here. I have been given a HEAP of chestnuts and was praying there was a recipe on here that I could (a) use and (b) the whole family would like  :) Even happier that I also have the instructions to prepare the nuts in the TMX  ;D
Kathryn - Perth WA :)
Mum of 5 hungry mouths :D

Offline Thermomixer

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Re: Mushroom and chestnut risotto
« Reply #2 on: June 22, 2009, 09:22:30 am »
faffa_70 - please also check out Rick's blog http://ricksthermomixblog.blogspot.com/2008/06/chestnut-soup.html for a great chestnut soup.
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Offline faffa_70

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Re: Mushroom and chestnut risotto
« Reply #3 on: June 22, 2009, 09:29:53 am »
Yummm...on my way there now  ;) ;D
Kathryn - Perth WA :)
Mum of 5 hungry mouths :D

Offline cathy79

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Re: Mushroom and chestnut risotto
« Reply #4 on: May 26, 2010, 07:37:09 am »
I like the idea of cooking the mushrooms off first and then making the risotto.  My mushroom risotto always looks very grey and unappealing and I think it's because of the mushrooms being thrashed too much (maybe).

How much vege stock concentrate and water should I try instead of chicken stock?
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Offline Thermomixer

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Re: Mushroom and chestnut risotto
« Reply #5 on: May 26, 2010, 09:05:35 am »
I'd use the 1 litre of water and, depending on your stock concentrate, start with a couple of teaspoons and add more if, when you taste near the end of cooking it tastes insipid.

Certainly you could use porcini powder or whizzed up Chinese mushrooms to give flavour instead of chicken stock?
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Offline Nay-nay

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Re: Mushroom and chestnut risotto
« Reply #6 on: May 26, 2010, 09:30:45 am »
I bought some chestnuts recently for $15 a kg and they were all bad  :( - I got about 4 out of the 1/2 kg I bought. I was going to make the yummy looking chestnuts in vanilla syrup out of the FSA cookbook and post them looking all brilliant.  :-))  I did notice TMXer that if you keep them covered in warm water they are easier to peel - I think that what the FSA book recommended as well.  ;)

Offline cathy79

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Re: Mushroom and chestnut risotto
« Reply #7 on: May 26, 2010, 09:37:24 am »
Thanks Thermomixer.  I have dried porcini mushrooms, so I'll give that a try.
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Offline faffa_70

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Re: Mushroom and chestnut risotto
« Reply #8 on: May 27, 2010, 01:21:14 pm »
I never did get this made, as all mine were bad too  >:( >:(
Kathryn - Perth WA :)
Mum of 5 hungry mouths :D

Offline Thermomixer

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Re: Mushroom and chestnut risotto
« Reply #9 on: June 01, 2010, 03:17:38 am »
MrsT bought chestnuts so may try this again, or make something up?
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Offline achookwoman

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Re: Mushroom and chestnut risotto
« Reply #10 on: June 01, 2010, 03:42:54 am »
I was told at the nut festival that chestnuts have to be used within 3 weeks of being picked,  and if there is any 'give' in the skin they are probably stale.   They said also that they are best kept warm,  in a towel, while peeling.   They also recommended placing about 12 in a covered bowl,  with a tablespoon of water and cooking them for 3 mins. on high.  However you cook them you must split the skin.

Offline Thermomixer

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Re: Mushroom and chestnut risotto
« Reply #11 on: June 01, 2010, 04:04:01 am »
Thanks Chookie - is that "They also recommended placing about 12 in a covered bowl,  with a tablespoon of water and cooking them for 3 mins. on high" - in the microwave?
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