Chestnut Risotto With Herbs
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Chestnut Risotto With Herbs
  Risotto    Herbs    Italian    Rice    Chestnuts  
Last updated 6/12/2012 1:13:22 AM. Recipe ID 41757. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Chestnut risotto with herbs
 Categories: Italian, Rice, Silvia
      Yield: 6 Servings
 
    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.
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 41757 (Apr 03, 2005)

[an error occurred while processing this directive]