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Risotto with chestnuts

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Ingredients for 4 servings:

  • 250 g peeled chestnuts (vacuum-packed)
  • Salt
  • 1 sprig(s) rosemary
  • 5 tbsp olive oil
  • 300 g rice (risotto rice, e.g. Arborio, Carnaroli or Vialone)
  • 50 g Parmesan

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Risotto with chestnuts

Boil vacuum-packed chestnuts in 1.5 liters of salted water for about 30 minutes. Pick the rosemary needles, finely chop them, and fry them in hot oil. After five minutes, add the rice and cook until translucent, stirring occasionally. Then add the chestnuts and the cooking liquid. Simmer the risotto uncovered for about 30 minutes over low heat (depending on the type of rice), stirring occasionally and gradually adding 400 to 500 ml of water. Season the risotto with salt and serve with freshly grated Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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