Decadent Chestnut Risotto

Decadent Chestnut Risotto

120 mins
medium
4 servings

A creamy and flavorful chestnut risotto, perfect for a special occasion. This recipe showcases the earthy taste of chestnuts with a touch of elegance.

ChestnutsItalianRisotto

Equipment Needed

  • Large Pot
  • Saucepan
  • Whisk

Ingredients

  • 500.00 gChestnuts(Peeled and chopped)
  • 2.00 tbspOlive Oil(High quality extra virgin)
  • 30.00 gButter(Unsalted)
  • 320.00 gArborio Rice(High quality)
  • 100.00 gShallots(Finely chopped)
  • 150.00 mlWhite Wine(Dry)
  • 1200.00 mlVegetable Broth(Hot)
  • 40.00 gParmesan Cheese(Grated)
  • 2.00 tspRosemary(Freshly chopped)
  • 1.00 tspSalt(To taste)

Instructions

1

Boil chestnuts until tender (approx. 45 minutes).

Estimated time: 45 minutes

2

Drain and peel chestnuts. Chop roughly.

Estimated time: 15 minutes

3

Sauté shallots in olive oil until softened.

Estimated time: 5 minutes

4

Add Arborio rice and toast for 2 minutes.

Estimated time: 2 minutes

5

Deglaze with white wine, letting it reduce.

Estimated time: 5 minutes

6

Gradually add hot broth, stirring constantly until absorbed.

Estimated time: 20 minutes

7

Stir in chopped chestnuts, butter, and rosemary.

Estimated time: 5 minutes

8

Add Parmesan cheese and season with salt.

Estimated time: 2 minutes

9

Continue to cook until risotto is creamy and al dente.

Estimated time: 10 minutes

10

Serve immediately, garnished with extra chestnuts and rosemary sprigs.

Estimated time: 5 minutes