Risotto with Chestnuts and Rosemary.
by a tale
My (Philine’s) father always shins from preparing risotto although he’s an excellent cook. He considers having to remain in the kitchen the entire time to regularly stir the rice, add some more fluid and the respective ingredients in the right order to assure everthing is cooked and done at the same time, very complicated. I, personally, do not find it complicated enough to abstain from preparing some exquisite chestnut risotto on a golden atumnal friday afternoon like today. I may now say that it was well worth the effort.
water, hot – 1 litre
rosemary – a big handful
butter – 1 tablespoon
onion, peeled and diced – 1
risotto rice – 600 g
white wine – 250 ml
chestnuts, cut in half – 200 g
mushrooms, quartered – 200 g
Prepare the stock. Heat the water with the rosemary and salt, and let simmer for 20 minutes. Discard the rosemary and put aside.
In this recipe, we used pre-cooked chestnuts. It is up to you, if you use fresh ones cut in a cross and roast for 20-25 minutes. They both work fine here.
Melt the butter in a pot over low heat and add the onion. Let it soften without colouring, stirring from time to time.
Stir in the rice, then pour in the white wine and let the mixture boil until the alcohol has evaporated. Meanwhile heat the stock and add a ladleful of hot stock to the rice. Continue stirring. Add the next ladle when needed (as soon as the rice has soaked up the liquid). After 15-20 minutes, add the chestnuts and mushrooms. Continue until the rice is tender and yet has a little bite left in it.