Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chestnut topping
Risotto
How it's done
Chestnut topping
Heat the oil in a non-stick frying pan. Stir fry the onions for approx. 3 mins. Add the chestnuts and sage, cook briefly. Add the sugar and water, season with salt. Set aside the topping.
Risotto
Heat the oil in a pan. Sauté the onions and garlic. Add the rice and sauté until translucent, stirring constantly. Add the chestnuts. Pour in half of the wine, reduce almost completely. Gradually add the stock and the remainder of the wine to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the cheese, season. Serve the risotto with the chestnut topping.
| Note: | Borettane onions are onions preserved in red wine vinegar. |
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