Chestnut Risotto Recipe - Great British Chefs
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
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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