Recipe: Risotto with Chestnuts

RISOTTO WITH CHESTNUTS

1 bay leaf
1 pound fresh chestnuts
4 tablespoons butter, divided use
2 medium leeks, white part only (or 1 small onion, minced)
1 1/2 cups rice
3 cups beef, chicken or vegetable stock
1/2 cup half-and-half
1/4 cup sliced almonds
3 tablespoons grated Parmesan cheese

Cut an X on the flat side of each chestnut.

Bring a medium pot of water to a boil. Add a bay leaf and the chestnuts. Bring the water to a simmer and cook the chestnuts for 25 minutes.

Remove the chestnuts from the water. Set aside until cool enough to handle. Peel the nuts and crumble the meat into a small bowl.

Melt 2 tablespoons of butter in a medium saucepan. Add the leeks or onion. Saute until translucent.

Add the rice and half the chestnuts, and saute for 2 minutes.

Gradually pour in the stock, stirring all the while. Bring the rice to the boil, lower the heat and simmer for about 25 minutes, or until it is just cooked.

Heat the half-and-half in a small pan. Add sliced almonds and remaining chestnuts, and cook over very low heat for 5 minutes.

Mash a few of the chestnuts in the half-and-half and stir. Stir the nut mixture into the rice, along with the Parmesan cheese and remaining 2 tablespoons of butter.

Serve immediately.

Servings: 4
Source: Winter Harvest Cookbook by Lane Morgan