Ciperine's chestnut risotto with herbs and mushrooms

Ingredients for 2 servings:

• ½ onion(s), peeled and finely diced
• 80 g risotto rice
• 50 ml dry white wine
• 1 tbsp sage, finely chopped
• 1 tbsp rosemary, finely chopped
• 1 tbsp thyme, finely chopped
• 300 ml chicken broth, hot
• 100 g chestnuts, cooked, preferably vacuum-packed, diced
• 80 g sweet cream
• 3 stalks of parsley, flat, finely chopped
• e.g. Pecorino, truffle Pecorino or regular, coarsely grated
• 100 g mushrooms according to season, e.g. oyster mushrooms, button mushrooms, king oyster mushrooms, porcini mushrooms or others
• salt and pepper
• olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

as a main course or as a side dish

Sauté the onion in olive oil over medium heat until translucent. Add the rice and allow to become translucent. Add the white wine and herbs and reduce slightly. Gradually add the hot stock and reduce continuously for about 20 minutes. Add the chestnuts for the last 5-10 minutes of cooking. Season the risotto with the cream and allow it to reduce slightly. Just before serving, sprinkle with the parsley and half of the pecorino, sprinkle with freshly ground pepper, and finish with a few drops of olive oil, if desired. Fry the mushrooms in a little oil, season with salt and pepper, spread over the risotto, and sprinkle with the remaining cheese. It’s particularly delicious with truffled pecorino. This amount serves two people as a side dish to pan-fried dishes. Lamb fillets, saddle of lamb, or even venison fillets go very well with this dish. I recently had real wild boar fillet. As a standalone course, you should allow 100 to 150 g of rice.