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- Chestnut Risotto With Herbs
- (Risotto Castagne Con Erbe)
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Ingredients:
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- 2 cups (500 grams) chestnuts
1.5 cups (400 grams) rice
5 ounces (150 grams) sausages
1 spring onion
2 tablespoons single cream
1 tbs (20 grams) butter
3.5 tbs (70 grams) Parmigiano cheese, grated
1 bay leaf
1 cloves
Stock or stock cube
Salt
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- Directions:
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- Peel the chestnuts and boil them in lightly salted water containing one bay leaf and a few cloves.
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- When they are well cooked, take them off the stove and remove the inside skins.
Put aside 15 of the nicest looking, whole chestnuts and rub the others through a sieve.
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- Brown the very finely sliced spring onion in a little butter, and add the chestnut puree, the cream and the rice.
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- Cook the risotto, using the hot stock.
Take a small frying pan and brown the crumbled sausage in the remaining butter for a few minutes.
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- Add the whole chestnuts which were put aside, turn the heat down to its lowest setting and simmer for a short time.
When the rice is ready, season it with the parmesan cheese, arrange it in a ring shape on a round serving dish, and put the sausage and whole chestnuts with their sauce in the middle. Serves 6.
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