Pecorino and chestnut risotto
Servings 4
Ingredients
- 1 small sweet red onion, or 3 shallots
- 4 tablespoons of extra virgin olive oil
- 400 g of brown Arborio rice*
- 200 ml of white wine
- 1,5 l of light vegetable broth, slightly salted
- 150 g of semi-aged Tuscan pecorino cheese
- 20 roasted chestnuts
Instructions
- Slice thinly the onion and put it in a thick-bottomed saucepan with extra virgin olive oil. Cook the onion over low heat for a few minutes until golden, then pour in the rice. Toast the rice for a few minutes, stirring constantly with a wooden spoon.
- When the rice is toasted and hot pour in the white wine and reduce.
- Cook the risotto, adding gradually the hot broth, stirring frequently. It will take about 40 minutes for the rice to absorb all the broth. Cook until al dente.
- While the rice is cooking carve the chestnuts with a sharp knife and cook them in a skillet over medium heat - or in the fireplace - until they are slightly charred. Let them cool down slightly and peel them. Chop the chestnuts leaving some of them aside for decoration.
- When the rice is ready add the crumbled cheese and stir vigorously with a wooden spoon to cream it. Add also the chopped chestnuts and season with salt to taste, if needed.
- Serve the risotto with a few crumbled chestnuts on top.
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Notes
*I used a brown rice, which took almost 45 minutes and 1,5 liter of broth to cook. If you choose a white rice, such as Arborio or Carnaroli, halve the time and the amount of liquid required.