Chestnut Risotto Recipe
This is a risotto recipe with a difference as it is from Theo Randall and is made using chestnuts – with a sprinkle of parmesan it will transport you to Italy
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Cooking tools:
- Chef's knife
- Cutting board
- Saute pan
- Saucepan
- Stove
- Ladle
- Wooden spoon
- Grater
- Pepper mill
- Plate
- Serving bowl
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
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