Risotto with grapes and chestnuts

Ingredients for 4 servings:

• 320 g risotto rice, e.g. Arborio, Carnaroli
• 120 g white seedless grapes
• 250 g chestnut(s), with shell or 160 g pre-cooked chestnuts as a ready-made product
• 1 onion(s)
• 2 tbsp extra virgin olive oil, cold squeezed
• 2 glasses of white wine
• 1 liter broth, hot or hot water
• e.g. salt and pepper
• 30 g butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 20 minutes

Autumn risotto

Boil the fresh chestnuts for 30 minutes, peel, and chop them slightly. Chop the precooked chestnuts only slightly. Wash the grapes and halve them lengthwise. Finely chop 1 onion. Briefly sauté the onion in a pan with 2 tablespoons of olive oil. It should not brown. Add the risotto rice and sauté for another minute, stirring constantly. Deglaze with white wine and let it thicken briefly. Add the chestnuts, season with salt, and pepper. Gradually add hot stock or water until the rice is mushy but still firm to the bite. This can take 25-35 minutes, depending on the type of rice. Stir occasionally to prevent the rice from sticking. After about 15 minutes, add the grapes. Finally, stir in the butter. Although this dish is usually served without Parmesan, you can add grated Parmesan if desired.