for 4 person

Chestnut topping

a little	olive oil
100 g	pickled onions (borettane) , quartered
100 g	frozen peeled chestnuts, defrosted, roughly chopped
2 tbsp	sage, finely chopped
1 tsp	sugar
2 tsp	water
¼ tsp	sea salt

Risotto

1 tbsp	olive oil
50 g	pickled onions (borettane) , finely chopped
2	garlic cloves, squeezed
300 g	risotto rice (e.g. Carnaroli)
100 g	frozen peeled chestnuts, defrosted, roughly chopped
3 dl	white wine
7 dl	vegetable bouillon
80 g	grated Parmesan
	salt and pepper to taste

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.

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