Chestnut Risotto With Herbs~

* Exported from MasterCook *

Chestnut Risotto With Herbs~

Recipe By : Carla Geri Camporesi - Chestnut Time, ISBN 88-7246-113-8
Serving Size : 6 Preparation Time :0:00
Categories : Italian Rice
Silvia

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
500 Grams Chestnuts
400 Grams Rice
150 Grams Sausages
1 Spring Onion
2 Tablespoons Single Cream
20 Grams Butter
70 Grams Parmesan Cheese -- Grated
Bay Leaf
Cloves
Stock Or Stock Cube
Salt

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.

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