Chestnut risotto — Recipe | Borjomi Gastro Guide
Chestnut risotto — see ingredients, step-by-step cooking instructions and chef tips on Borjomi Gastro Guide.
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Wooden spoon
- Stove
- Plate
Ingredients
- 25 grams Peeled and boiled chestnuts
- 50 grams Rice
- 10 grams red onion
- 2 1/2 grams Garlic
- 1/4 piece kalti (cheese)
- 12 1/2 milliliters brendy
- 18 3/4 grams prosciutto or bacon
- 5 milliliters Olive oil
- 200 milliliters Beef broth
- 3 3/4 grams Savory
- 18 3/4 grams Butter
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