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Risotto with chestnuts


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For 4 people:
300 g rice
200 g of fresh chestnuts, peeled
1 small onion chopped
4 Tablespoons extra virgin olive oil
1 small glass of cognac
vegetable broth
salt and pepper


Chop the onion and FRY in oil.
Add the rice and toast briefly, then run that trough the socket with cognac.
Add the chestnuts coarsely.
Douse with broth, season with salt and pepper and Cook as for a normal risotto, bearing in mind that the chestnuts tend to absorb a lot of liquid.
Switch off the rice al dente, let rest a minute and serve.

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(Thanks to B.)

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ho provato il risotto con le castagne aggiungendo alla fine un poco di panna da cucina. delicato.....

- alessandra -

Panna 100% vegetale, mi raccomando! ;o)

- Vegan3000 -

una deliziaaa

- simone -

Io lo faccio anche con il riso thai in pentola a pressione, dopo aver ammollato le castagne secche per qualche ora in acqua. Si possono aggiungere alla fine della cottura un po' di erbette provenzali.
In pentola a pressione, dopo aver soffritto la cipolla, tostato e sfumato, il riso aggiungere mezzo litro di acqua e 1 dado bio. 5 minuti dal fischio per il thai bianco, 7 per il riso "normale", 20 per il thai rosso integrale.

- Maddalena -

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