Mushroom–Thyme Risotto with Chestnuts & Crispy Leeks
Creamy, comforting risotto infused with earthy mushrooms and fragrant thyme is elevated by sweet roasted chestnuts and finished with a nest of crispy leeks. Rustic yet refined, this dish celebrates the rich, layered flavors of autumn in every bite, perfect for a cozy dinner or seasonal gathering.
- Serves
- 6-8
Directions
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Prepare the Broth: In a large pot, heat the broth until it gently simmers. Keep it warm over low heat while preparing the risotto. Warm broth ensures the rice cooks evenly and develops its signature creamy texture.
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Sauté the Aromatics: In a Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add the shallot, garlic, and thyme, stirring until fragrant—about 30 seconds.
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Add 2 tablespoons of butter, and once melted, stir in the rice until each grain is coated and slightly translucent at the edges. Toast lightly for 2–3 minutes to deepen the flavor.
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Deglaze and Build the Base: Pour in the white wine and lemon juice. Stir until the liquid is completely absorbed, infusing the rice with brightness. Add the mushrooms and cook for 3–4 minutes, stirring occasionally, until they soften and release their moisture.
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Add the Broth Gradually: Begin ladling in warm broth, one cup at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next cup. After 3–4 cups, taste a grain—the texture should begin to soften while remaining slightly firm in the center. Continue adding broth until the rice reaches a creamy yet toothsome consistency, about 7–8 cups total.
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Finish the Risotto: Remove from heat and stir in the chopped roasted chestnuts, remaining 2 tablespoons of butter, and the heavy cream. Mix until glossy and smooth. Fold in the Parmesan last, stirring gently until melted and fully incorporated. The risotto should be thick yet pourable.
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Make the Crispy Leeks: While the risotto cooks, prepare the garnish. Slice the leek into very thin strips, rinse well, and pat completely dry.
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Heat a thin layer of olive oil in a small skillet over medium heat. Fry in batches until golden and crisp, 1–2 minutes. Drain on paper towels and sprinkle with salt.
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Serve and Garnish: Spoon the risotto into bowls. Top each serving with a nest of crispy leeks and a sprinkle of fresh parsley. Serve immediately, allowing the creamy risotto and crunchy leeks to create a perfect balance of textures and fall flavors.
From Shawnie's class “Vegetarian Thanksgiving”
