Creamy Risotto with Chestnuts
Main course
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Cook Time
1 h 40 min
Servings
4
Difficulty
Medium
Prep Time
40 Min
Description
This creamy risotto with chestnuts is a true autumnal comfort food! I often prepare it when the days get cooler and I crave a warm and enveloping dish. The chestnuts, with their sweet and slightly smoky flavor, blend perfectly with the creaminess of the risotto. The preparation is a bit long, but it is absolutely worth it. Perfect for a dinner with friends or a Sunday lunch with family. A touch of grated cheese completes the whole thing, making it irresistible! Ideal for vegetarians and lovers of autumn flavors.
Ingredients (11 ingredients)
-
500 g chestnuts
-
bay leaves
-
30 g butter
-
rosemary
-
olive oil
-
fine salt
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320 g risotto rice
-
150 g mix for sauté
-
150 ml white wine
-
1.2 l vegetable broth
-
40 g grated cheese
Preparation (9 steps)
Cooking the chestnuts
Put 500 g of chestnuts in a pot full of water. Add a few bay leaves, a drizzle of olive oil and a pinch of salt. Boil the chestnuts for about an hour. This step is not performed in the Thermomix.
Peeling the chestnuts
Remove the cooked chestnuts with a slotted spoon, let them cool slightly and then remove the skin and the inner skin. This step is not performed in the Thermomix.
Breaking the chestnuts
Put the peeled chestnuts in a bowl and break them into pieces with your hands. This step is not performed in the Thermomix.
Browning the chestnuts
Melt 15 g of butter in a pan, add the chopped chestnuts, a pinch of salt and a little rosemary. Brown for a few minutes. Then set aside. This step is not performed in the Thermomix.
Preparation of the sauté
Pour 150 g of mix for sauté in the bowl. Add a drizzle of olive oil and a pinch of salt. Cook for 5 minutes.
Toasting the rice
Add 320 g of risotto rice in the bowl and toast for 3 minutes.
Deglazing with wine
Deglaze with 150 ml of white wine and let it evaporate for 1 minute, without measuring cup.
Cooking the risotto
Add 1.2 l of hot vegetable broth, a little at a time, stirring with the spatula. Cook for about 20 minutes.
Stirring the risotto
At the end of cooking, add the browned chestnuts, 15 g of butter and 40 g of grated cheese. Mix well with the spatula to stir the risotto for 1 minute.
Finished cooking? Great! 🎉
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Created by
Valentina Martini
4
Rezepte
0
Kochbücher
Allergens
- Milk
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