Buttery chestnuts, hearty mushrooms and creamy cheesy risotto 😋 Full recipe below ⬇️ Hope you like it ⬅️🙏✅ ———————— #risotto #mushrooms #mushroomrisotto #italianfood #comfortfood #asmrvideo #asmrfood ———————— Serves: 4 320g Carnaroli rice 300 g of chestnuts (or the pre-boiled option) 250g seasonal mushrooms 40g grated Grana Padano 1 onion 40g unsalted butter 1 lt of veg stock 80ml dry wine 2 tbsp olive oil 1 garlic clove 1 sprig of rosemary Salt and pepper (to taste) Gently sweat the chopped onion in a pan with a drizzle of extra virgin olive oil, a pinch of salt, a knob of butter. Cook for about 10 minutes on low heat until golden and caramelized. Remove from the heat and keep aside. Now quickly rinse the mushrooms and chop them thinly. Pan fry them on high heat with a drizzle of oil, a crushed garlic clove and a sprig of rosemary. Stir well and after 4/5 minutes, when roasted and golden remove from the heat. Remove the garlic and rosemary. If using raw chestnuts, rinse well and leave in cold water for a couple of hours. Now make an incision lengthwise along each one of them. Heat a frying pan and dry roast the chestnuts for about 15/20 minutes and medium heat. Cover with the lid for the first 5/10 minutes to allow the steam to cook through the chestnuts and to softened the skin. Toss them often and when ‘burned’ all around remove from the heat. Place the hot chestnuts into a tea towel and crush them by hand to further loosen up the skin. Let them steam 5 more minutes in the towel then peel carefully while still hot (peeling cold chestnuts is much more tedious). Brown a couple of knobs of butter in a pan and add the peeled chestnuts. Stir and toss for a couple o minutes then add 1 chopped sprig of rosemary. Stir well and remove from the heat. Keep the buttery chestnuts on the side.