Chestnut Risotto Recipe - Great British Chefs

Ingredients

• 1/2 red onion, chopped
• 1/2 celery stick, chopped
• 75g of pancetta, cubed
• 1 sprig of fresh rosemary
• 1 tbsp of olive oil
• 200g of Arborio risotto rice
• 800ml of chicken stock
• 100g of chestnuts, cooked, peeled and finely chopped
• 50ml of brandy
• 75g of unsalted butter
• 100g of Parmesan, grated
• black pepper, freshly ground