Risotto Castagne Con Erbe
Chestnut Risotto With Herbs

2 cups (500 grams) chestnuts
5 cups (400 grams) rice
5 ounces (150 grams) sausages
1 spring onion
2 tablespoons single cream
1 Tbsp (20 grams) butter
5 Tbsp (70 grams) Parmesan cheese, grated
1 bay leaf
1 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. Serves 6.

"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela


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