Recipe By : Chestnut Time by Carla Geri Camporesi
Serving Size : 6 Preparation Time :0:00
Categories : Italian Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
500 g Chestnuts
400 g Rice
150 g Sausages
1 Spring onion
2 tb Single cream
20 g Butter
70 g Parmesan cheese -- grated
Bay leaf
Cloves
Stock or stock cube
Salt
Peel the chestnuts and boil them in lightly salted water containing
one bay leaf and a few cloves. 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. Brown
the very finely sliced spring onion in a little butter, and add the
chestnut puree, the cream and the rice. 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. 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.
