Risotto with chestnuts and rosemary
Instructions
Record and prepare the chestnuts, roasted chestnuts.
Once cooked Peel and cook for a good half an hour with the roast juice diluted in a glass of water.
Put half the Rosemary in vegetable broth for half an hour, then strain.
In a saucepan then braise the onion cut in half with half butter and add so they bake perfectly.
Rosemary also stayed United and then toasted rice.
Squirt with cognac and let it evaporate.
Remove the Rosemary and add a ladle of broth.
Stir to make it absorb and keep it up until half-cooked, when you add the chestnuts and the roast gravy.
Add the stock, a ladleful at a time, and bring the rice for doneness.
Coat with remaining butter and Parmesan cheese and serve immediately.
Ingredients and dosing for 10 persons
- 700 g of rice
- 500 g of chestnuts
- 10 cl of roast gravy
- 100 g of grated parmesan cheese
- 100 g of butter
- 1 onion
- 200 cl of vegetable broth
- 4 sprigs of rosemary
- Spray 1 of cognac
- Salt
- Pepper