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Chestnut Risotto

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Ingredients

  • 1 1/2 cup peeled fresh or canned chestnuts (about one lb)
  • 1 cup spanish onion, minced
  • 1/2 cup heavy cream
  • 8 1/2 cup chicken broth
  • 1/4 cup maple syrup
  • 1 teaspoon fresh thyme leaves
  • 2 cup aborio rice
  • 1 cup dry white wine
  • 2 cup tbs. of unsalted butter, at room temperature
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
Chestnut garnish
  • 1 1/2 cup peeled fresh or canned chestnuts (about one lb)
  • 1 cup spanish onion, minced
  • 1/2 cup heavy cream
  • 8 1/2 cup chicken broth
  • 1/4 cup maple syrup
  • 1 teaspoon fresh thyme leaves
  • 2 cup aborio rice
  • 1 cup dry white wine
  • 2 cup tbs. of unsalted butter, at room temperature
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tbs. of unsalted butter
  • 1/2 cup fresh or canned chestnuts thinly sliced
  • 1/4 cup grated parmesan cheese
  • 1/4 cup finely chopped scallions
  • 1 cup orange, peeled and separated into segments
  • 2 cup tbs of chopped flat leafed parsley

Preparation

Baking Directions:

To make the chestnut puree: Place the chestnuts, the onion, the cream, ½ cup of chicken broth, maple syrup, and the thyme in a medium-sized saucepan and bring to a boil over high heat.

Reduce the heat to medium and cook until the chestnuts are very tender, about 15 to 20 minutes.

Transfer to a blender and puree.

Set aside.

To make garnish: Melt the butter in a small skillet over medium to high heat.

Add the sliced chestnuts and cook until browned, about 4 minutes.

Set aside.

Place a straight-sided saucepan over medium to high heat and when it is hot, add the rice.

When the rice is hot, add the wine and cook, stirring until it has been absorbed by the rice- about 2 minutes.

Add one cup of broth and cook, stirring constantly, until it has been absorbed by the rice.

Continue adding broth one cup at a time, stirring well after each addition, until all the liquid has been absorbed by the rice- about 18-20 minutes.

Add the chestnut puree, the butter, if desired and the salt and pepper.

Garnish the risotto with the browned chestnuts, parmesan, scallions, orange segments and parsley.

Serve immediately.

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