Chestnut Risotto With Herbs
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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.
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      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
           Stock Or Stock Cube
  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.

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Recipe ID 41757 (Apr 03, 2005)

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