Wednesday, May 12, 2010

Chestnut Risotto

Risotto is traditional Italian dish and literally translates as ‘little rice’. There are hundreds of risotto recipes with different ingredients such as meat, fish, and vegetables; white wine and different kind of cheeses can be used as well.

Correctly cooked risotto is very creamy, rich and flavourful.

(Serves 3-4)


200 gram chestnuts, washed and sliced

1 onion, chopped

2 garlic cloves, minced

250 gram Arborio rice

5 tablespoons olive oil

1.2 l vegetable or chicken stock

Salt, pepper to taste

2 bay leaves

Spring onion to garnish


In a large skillet heat up oil, add garlic and onions; sauté for 3 minutes then add mushrooms and continue for further 5 minutes. Add bay leaves.

Stir in rice. Add vegetable or chicken stock, one ladle at a time. Simmer until liquid has been absorbed; don’t forget to stir to avoid sticking. Continue to add the stock in this way, until all the stock has been absorbed and the rice cooked. Season with salt and pepper.

Sprinkle with chopped spring onion.



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