Chestnut Risotto

• servings: 4 plates
• total time: 30 minutes

Ingredients

CHESTNUT RISOTTO

1/2 red onion, chopped

1/2 celery stick, chopped

75g of pancetta, cubed

1 sprig of fresh rosemary

1 tbsp of olive oil

200g of Arborio risotto rice

800ml of chicken stock

100g of chestnuts, cooked, peeled and finely chopped

50ml of brandy

75g of unsalted butter

100g of Parmesan, grated

black pepper, freshly ground

Directions

1. Soften the onion, celery, pancetta and rosemary in the olive oil over a low heat for 2-3 minutes. Add the risotto rice and cook for 5 minutes.

• 1/2 red onion

• 1/2 celery stick

• 75g of pancetta

• 1 sprig of fresh rosemary

• 1 tbsp of olive oil

• 200g of Arborio risotto rice

2. Bring the stock to a simmer in a separate pan. Add to the rice pan, ladle by ladle waiting for each to be absorberd before adding the next. Stir continuously for 15 minutes or until the rice is al dente and most of the liquid has been absorbed

• 800ml of chicken stock

3. When all the stock has been added, add the chestnuts with the brandy and stir through

• 100g of chestnuts

• 50ml of brandy

4. Cook for a further 2 minutes to cook off the brandy. Beat in the butter, Parmesan and some black pepper. Serve immediately

• 75g of unsalted butter

• 100g of Parmesan

• black pepper