Chestnut Risotto with Herbs Recipe

Free Recipe Chestnut Risotto with Herbs

Recipe Type: I Recipes

Recipe Preparation: boil

Cooking Ingredients for Chestnut Risotto with Herbs Recipe

500 g Chestnuts
400 g Rice
150 g Sausages
1 Spring Onion
2 tb Single Cream
20 g Butter
70 g Parmesan Cheese; Grated
Bay Leaf
Cloves
Stock Or Stock Cube
Salt

Chestnut Risotto with Herbs Preparation

Peel the chestnuts and boil them in lightly salted water containing one bay leaf and a few cloves. When they are well cooked, take them off the stove and remove the inside skins. Put aside 15 of the nicest looking, whole chestnuts and rub the others through a sieve. Brown the very finely sliced spring onion in a little butter, and add the chestnut puree, the cream and the rice. Cook the risotto, using the hot stock. Take a small frying pan and brown the crumbled sausage in the remaining butter for a few minutes. Add the whole chestnuts which were put aside, turn the heat down to its lowest setting and simmer for a short time. When the rice is ready, season it with the parmesan cheese, arrange it in a ring shape on a round serving dish, and put the sausage and whole chestnuts with their sauce in the middle. Recipe By : Carla Geri Camporesi – Chestnut Time, ISBN 88-7246-113-8 Posted to EAT-L Digest 15 October 96 Date: Wed, 16 Oct 1996 04:24:46 EDT From: erika metzieder

Cooking Temperature:

Recipe Serves: 6

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