Mushroom Chestnut Risotto

1. 1

   Start heating stock in a pot - keep the stock simmering on low the entire time you are making the risotto so that you do not cool down the temperature of the pan as you are adding broth.

2. 2

   In a large skillet heat a couple of tablespoons of olive oil on medium-high heat. Add the onions, garlic, mushrooms, chestnuts, salt and pepper. Let sweat for about five minutes until onions are turning translucent and the mushrooms have started to reduce.

3. 3

   Add rice to the skillet and allow to toast for about 2-3 minutes. Reduce heat to medium.

4. 4

   Add a ladelful of warm broth to the skillet and stir in. Keep adding broth to the skillet, one ladelful at a time, always waiting for all the liquid from the previous ladelful to be absorbed before adding a new one.

5. 5

   When only a little broth is left to be incorporated, add the rosemary leaves and allow the last of the broth to be absorbed. .

6. 6

   When risotto is almost done (only a slight bite is left to the rice), stir in the Marsala wine and allow the extra liquid to be absorbed and the alcohol to be cooked off. The risotto is ready when the rice is soft and creamy.

7. 7

   Stir in parmesan cheese and serve immediately.

No additional tips available.