Chestnut risotto with thyme and robiola cheese

• 10 minutes to prepare • 25 minutes to cook • Serves 4

 

 

In castagna

A creamy and tasteful dish, with a delicate flavor, perfect for a late autumn lunch: it is chestnut risotto with thyme and robiola cheese.

A recipe that is not difficult to follow, and ensures an original and beautiful risotto, perfect for a glamourous dinner. Enjoy!

Here's what you will need for the 4-serving recipe:

 

320 g Carnaroli rice

500 g boiled and peeled chestnuts

200 ml white wine

1 shallot

50 g butter

200 g robiola cheese

100 g Parmesan cheese

1 sprig fresh thyme
1 l vegetable broth

EVO oil

salt and pepper

1. Place chestnuts in a bowl and smash them with a fork
2. In a pan melt half the butter. When transparent, add the chestnuts and the thyme. Let them become golden, then keep aside
3. In another pan, braise the shallot - chopped - with 1 tablespoon of EVO oil for a few minutes. Add the rice and cook it a little. Next, add the white wine and let it evaporate it. Then, add four saucepans of the broth, very hot
4. Stir it to remove the starch of the rice and add the broth little by little as the rice absorbs it
5. In a blender, mix robiola cheese, with few spoons of broth, until you obtain a smooth cream, and keep aside
6. Cook the rice over medium heat in about 20 minutes. After 10 minutes, add the chestnuts, together with the remaining butter and Parmesan cheese
7. When the rice is cooked, accompany it with freshly ground pepper and some robiola cream on top

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.