Savory Chestnut Mushroom Risotto

This creamy risotto brings together the earthy flavors of chestnut mushrooms and the rich, nutty essence of arborio rice. Enhanced with fresh herbs and a touch of white wine, this dish is a comforting main course that balances traditional Italian cooking with a creative twist. It's vegetarian and offers a satisfying texture and depth of flavor, making it perfect for any dinner table.

Ingredients:

• 1 cup arborio rice
• 4 cups vegetable broth
• 1 cup chestnut mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a saucepan, heat the vegetable broth over low heat.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
3. Add the sliced chestnut mushrooms and cook until they are soft and browned, about 5-7 minutes.
4. Stir in the arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
5. Pour in the white wine and cook until it has mostly evaporated.
6. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle.
7. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
8. Stir in the grated Parmesan cheese, thyme, salt, and pepper. Adjust seasoning to taste.
9. Serve warm, garnished with fresh parsley.