for 4 people

Risotto

1 tbsp	oil
1	onion, finely chopped
2	garlic cloves, finely chopped
250 g	risotto rice
200 g	frozen peeled chestnuts, defrosted, roughly chopped
2 dl	white wine
8 dl	vegetable bouillon, hot

Sage butter

50 g	butter
½ bunch	sage, leaves torn off
100 g	grated Parmesan
	salt and pepper to taste

How it's done

Risotto

Heat the oil in a wide pan. Add the onion and garlic, sauté for approx. 2 mins. Add the rice, sauté while stirring until the rice is translucent. Add the chestnuts, cook briefly. Pour in the wine, reduce almost completely. Gradually add the stock 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.

Sage butter

Heat the butter in a pan. Add the sage, heat through until the butter foams and smells nutty and the sage is crispy. Remove and drain on paper towels. Mix the parmesan and brown butter into the risotto, season. Plate up the risotto, garnish with the sage leaves.

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