Chestnut and Mushroom Risotto

1.Heat the olive oil in a large saucepan over medium heat.

2.Add the chopped onion and sauté until translucent, about 3-4 minutes.

3.Stir in the minced garlic and cook for another minute until fragrant.

4.Add the Arborio rice to the pan and stir well to coat the grains with the oil, cooking for 2 minutes until the rice is slightly toasted.

5.Pour in the white wine and stir continuously until the wine has been absorbed by the rice.

6.Begin adding the warmed broth, one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. Continue this process until the rice is creamy and tender, about 18-20 minutes.

7.While the risotto is cooking, in a separate pan, melt 1 tablespoon of butter over medium heat.

8.Add the sliced mushrooms and sauté until they are golden brown and tender, about 5 minutes.

9.Stir the roasted chestnuts into the mushroom mixture and cook for another 2 minutes to heat through.

10.Once the risotto is cooked, stir in the remaining tablespoon of butter and grated Parmesan cheese until well combined and creamy.

11.Fold the mushroom and chestnut mixture into the risotto, mixing gently to combine.

12.Season with salt and black pepper to taste.

13.Serve the risotto hot, garnished with freshly chopped parsley.