https://www.copymethat.com/r/p2On4oo5V/chestnut-risotto/
109357572
BjWLvMN
p2On4oo5V
2024-05-18 07:16:22
Chestnut Risotto
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Ingredients
- subheading: For the Toppings and Broth:
- 2 cups thinly sliced celery plus leaves (from 3 large stalks)
- ¼ cup rice vinegar
- Pinch of granulated sugar
- Coarse kosher salt and freshly ground black pepper
- 1½ pounds cremini mushrooms
- Extra-virgin olive oil
- 2 large red onions (1½ pounds)
- 2 dried or fresh bay leaves
- subheading: For the Risotto:
- Extra-virgin olive oil
- 4 shallots, finely chopped
- 2 celery stalks, finely chopped
- 10 ounces roasted and peeled chestnuts, coarsely chopped
- Salt and freshly ground black pepper
- 3 cups carnaroli or arborio rice
- ½ cup shiro (white) miso
- ¼ cup cold unsalted butter, cut into pieces
- 1 cup grated Parmigiano-Reggiano (3 ounces)
- 1 cup sour cream (8 ounces), for serving
- 1 bunch fresh dill, leaves and tender stems coarsely chopped, for serving
Steps
Directions at cooking.nytimes.com
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