Porcini mushroom risotto with sage and caramelized chestnuts

Ingredients for 2 servings:

• 200 g risotto rice
• 80 g chestnuts, cooked and peeled
• 1 shallot(s)
• 1 garlic clove(s)
• 1 bunch sage, fresh
• 50 g Parmesan
• 20 g butter, salted
• 15 g dried porcini mushrooms
• 350 ml vegetable stock
• 100 ml white wine
• 3 tbsp olive oil
• 1 tsp sugar
• ¼ tsp salt
• n. B. Pfeffer

Instructions

Working time approx. 20 minutes; Rest time approx. 3 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 53 minutes

Soak the porcini mushrooms in 150 ml of warm water. Halve the chestnuts. Peel and finely dice the shallots and garlic. Remove the sage leaves from the stems. Stir in the vegetable stock and keep warm. Heat 2 tablespoons of oil in a small saucepan and fry the sage leaves over medium heat for 1 minute until slightly crispy. Then drain on kitchen paper. Remove the pan from the heat and reserve the sage oil. Remove the porcini mushrooms from the water, squeeze dry, and chop into large pieces. Set the mushroom liquid aside for later use. Finely grate the Parmesan cheese. Return the sage oil to the previously used pan. Sauté the shallots, garlic, and porcini mushrooms over medium heat for 1 minute. Use a larger pan for the risotto rice. Cover the bottom of the pan with olive oil and heat. Add the risotto rice and fry until translucent. Then deglaze with the mushroom liquid and white wine. Once the rice has absorbed the liquid, gradually add the stock over medium heat, stirring occasionally, until all the liquid is absorbed. The consistency should be nice and creamy, but not dry. Add the shallots, garlic, and porcini mushrooms and mix well. 5 minutes before the end of the cooking time, heat 1 tablespoon of oil in a small pan and fry the chestnuts over medium heat. Then add 1 teaspoon of sugar and 1/4 teaspoon of salt and caramelize for about 1 minute. Remove the risotto from the heat. Stir in the butter and two-thirds of the Parmesan cheese and season with pepper. Cover and let stand for 3 minutes. Serve the porcini mushroom risotto in deep bowls and garnish with caramelized chestnuts, sage leaves, and the remaining Parmesan cheese.