Chestnut Risotto Recipe (2024)

Packaged and ready-peeled are perfect for this recipe.

The recipe's instructions for broth aren't clear to me at all. Am I missing something, or are the stems from a pound and a half of mushrooms, the skins from two onions, and two bay leaves supposed to flavor 8 cups of water to such a degree that the results could be called "broth"? Risotto made with weak broth or stock always tastes, well, weak to me.

Do you see the "1/2 cup shiro (white) miso"? Think of the broth as an incomplete recipe, until the miso completes it later. And just have some faith.

Any thoughts on using packaged peel chestnuts?

Followed the recipe as written, and it was delicious! In our oven the mushrooms ended up a bit overdone and we would have preferred them had we taken them out sooner. All the toppings were a fun addition to add some variety in texture and flavor. 5/5 and would definitely make again!

It would be nice if some of these reviews were by people who actually made the dish!

As someone who just scored the shells, roasted and peeled a kilo of chestnuts for a soup for Christmas, please use pre-peeled and packaged chestnuts! Too much work! My fingers are still hurting from all the peeling!

For the question on the broth, the intensity of flavor comes from miso which is added at the very end. From my understanding when using miso you don’t want to over cook it as you will cook away all of its nutritional benefits and complex notes. When I read this recipe it seems the technique is to build flavor, which is pretty clever. I’m making this on Friday and excited to see how this will taste!

Faugier chestnuts, in glass jars, are delicious, vacuum packed. Fabulous even a year later. Spanish Matiz, are also vacuum packed, shrink wrapped. They are smaller than the French version, also tasty.Either would stand up to this treatment, though I might leave the smaller chestnuts whole to avoid their falling apart.

Where is the wine?

Three options: 1) a well-flavored mushroom, 2) walnuts, not as many, stirred in at the end if you don't like them soft, 3) a different risotto recipe that isn't built around chestnuts!

I haven't made this but the general rule is that risotto waits for no one.

Step 3 starts the broth pot with mushroom stems. Step 4 adds onion scraps to this pot. Step 6 adds the water, bay leaves, and s&p to this pot. Since this may reduce to less liquid than needed, a separate pot of plain water is heated and ready to use in step 8. As an aside: I've made risotto with just plain salty water, so this broth should be plenty flavorful for this recipe.

The recipe's instructions were crystal clear to me The stems from a pound and a half of mushrooms, the skins from two onions, and two bay leaves flavored 8 cups of water to such a degree that the results were a fragrant, purple broth. The miso added even more flavor. Risotto made from unexpected ingredients and a creative recipe can often taste, well, unexpectedly complex and delicious. I actually made this recipe as written, it was great and I will make it again.

Delicious comfort food! I didn’t have sour cream and used previously made veggie broth. Added some spinach as well. Quite good. The miso really enhanced the flavors.

I followed the recipe pretty much as written. I made half the recipe which is still a good amount of food 2 of us ate, I took a serving to my friend and we had leftovers. And it was delicious, layers of flavors like someone else mentioned. Used chestnuts that were already prepared. Costco just happened to have them.

I made this for friends yesterday and everyone enjoyed it a lot - I followed the recipe exactly. I felt all the toppings distracted me from the ingredient I was most interested in (the chestnuts) which did indeed have a wonderful flavor and texture. I am inspired to use this recipe as a jumping off point to make a much simpler chestnut risotto.

Leftover roasted chestnuts were delicious in this recipe. Added some last-of-the-roof-garden kohlrabi to broth, lots of celery leaves. First go round with rice was remaining white wine from Thanksgiving gravy, then broth. Went easy on the miso/butter/cheese; over-roasted mushrooms/onions to a crisp and forgot the pickled celery in the fridge. Think I’ll add them to my annual turkey salad! This was delicious!

Risotto in a pressure cooker takes about 7 minutes and can be held and then finished off just before serving. Sauté your shallots, add the rice and stir to coat, add the chestnuts and broth, put the lid on and bring to high pressure for four minutes Do a quick release and then pause until just before serving. (just before serving reheat the unfinished risotto, add parm etc).ratio is 3 cups rice to 6.5-7 cups broth.

This is a GENIUS recipe--the umami of the miso and parmesan work so well with the sweetness of the chestnuts. I used the IP directions that another cook posted earlier, and the proportions of 2 C. liquid to 1 C rice are perfect. (I "cheated" the broth by making it from a little bit of white wine + 1 T. of TJ's mushroom umami seasoning + 2 bay leaves.) This recipe deserves to be on the Top 10 vegetarian dishes list for NYT Cooking (along with Melissa Clark's red lentil soup).

Nicely varied flavors. Next time we make this, we will add toasted pecans as a topping

Made half this recipe and it was still extravagant for 4 people. Omitted the cheese and sour cream. Everyone LOVED this.

This is an amazing dish. A friend made it and I loved it, so decided to try. I roasted the chestnuts. Per a different recipe, I made sure to make a deep X on the chestnuts before roasting so that they would not ‘explode’!On mushrooms & onions. The oven temp the time is definitely too long. I was getting the rest of the ingredients together. When the timer went off, I had mushroom ‘crisps’ and ‘onion’ charcoal. I know I know - I should have checked. 😳

I would definitely cook the mushrooms and onions less….I took them out after 35 mins - and personally prefer less crispy. However so much of this is about personal choice!Thankyou for the recipe!Very rich, and delicious!

Half this recipe if you need 1-6 cups and don’t have a football field for a freezer.

This is one of the best recipes I have made from NYT, but I drastically simplified this by making the risotto in the instant pot. I used the saute function to brown the shallots, chestnuts, and celery, then added I used 2 cups rice and 3 and 2/3 cup broth, and 1/3 cup white wine. Turn off saute, cover and manual high pressure for 5 minutes; quick release when done, then stir in the miso, butter, and cheese. Came out fantastic, both husband and I loved it.

Packaged, cooked and peeled in a vacuum pack worked fine. I used Pacifica vegetable broth as the base and added celery and mushroom stems. The timing suggested for the onions and mushrooms was too long, unless you like them very charred.

Made this with friends (using pre-peeled chestnuts) and we all loved it. We halved the miso though, as felt it would have been too overpowering. And surprisingly, even non-celery loving people enjoyed the quick pickle celery!

I have never left a note or review on a recipe before.. but god dang this deserved it. This is one of the best recipes I have ever tried, and truly appreciate the attention to detail in every step. This was such a crowd pleaser at my grandfather's 87th birthday--the risotto party was a hit. The flavors are unique and unlike anything I've had before.Well done, Eric. Big fan.

Delicious! I couldn't find chestnuts, so used macadamia nuts instead. I added some vegetable bouillon to the broth to make it a bit richer. Would definitely make this again.