Chestnut Risotto

History & Background

A risotto of the Apennine mountains — Tuscan, Emilian, Romagnolo — where chestnut was 'the bread tree' for peasant families. A contemporary version that highlights it for autumn sweetness rather than sustenance.

Ingredients for 4

• 400g fresh chestnuts (or 250g precooked/vacuum)
• 320g Carnaroli rice
• 1 shallot
• ½ glass white wine
• 1L beef or vegetable broth
• 50g cold butter
• 60g Parmigiano
• 1 sprig of rosemary
• Extra virgin olive oil
• Salt, pepper

Method

1. Score the chestnuts, boil 30 min, peel and remove the inner skin.
2. Cube 2/3 into large pieces; blend 1/3 into a purée with a little broth.
3. Sweat shallot with butter.
4. Toast rice and deglaze with wine.
5. Add broth; halfway through fold in chestnut purée.
6. Last 3 min, add the chestnut pieces.
7. Manteca off heat with cold butter, Parmigiano and finely chopped rosemary.
8. Pepper to finish.

Wine pairing

Chianti Rufina or Lambrusco Grasparossa di Castelvetro: Apennine reds.

Common mistakes

• Undercooked chestnuts (starchy, hard).
• Overdoing rosemary (covers chestnut flavour).
• Using dried chestnuts without soaking (stay hard).