Risotto with milk chestnuts and rosemary needles is a dish you won’t want to miss. This delicious recipe is great for one person or for feeding a crowd.
Fall is the peak season for chestnut harvesting. Roasted Italian chestnuts are one of the culinary pleasures of Italy. Street vendors roasting chestnuts are found on just about every other corner.
Related: Hotel Bosco Ciancio: Beyond the Chestnut Groves in Sicily’s Mount Etna
Recipes Courtesy: Bosco Ciancio
Serves: 4
Ingredients
1 onion, chopped
300 gr Carnaroli rice
400 gr of chestnuts
1 sprig of rosemary
1.5 cup of whole milk
1 tbsp butter
1 L vegetable broth
Grated Parmesan cheese
Oil, salt, pepper to taste
Related: Chestnuts: A Sweet Secret to Health
Directions
- Boil chestnuts in milk with a pinch of salt for 15 minutes. See aside leftover milk. Cool chestnuts and peel them.
- Heat oil in a large pan and brown onion. Add the rice and stir for about 5 minutes until slightly toasted, then pour in the vegetable broth to wet the rice.
- Stir regularly for another 5 minutes on medium heat or until broth is absorbed.
- Combine the leftover milk and chestnuts with the rice in a casserole dish. Bake ingredients for about 18 minutes at 180 C (350 F). Add salt and pepper if required.
- Remove baked dish, add in whisked butter, parmesan cheese and crushed rosemary and serve.
