Roasted Chestnuts And Rosemary Risotto

Directions

1. 1
   Place the chestnuts with a cut in the skin, in a ovenproof tray, and bake with a pinch of salt and the rosemary leaves.
2. 2
   In a pan. heat the water with the vegetable broth, a few pink peppercorns, salt ,and a few sprigs of rosemary, until it boils. Remove from heat, and set the pan aside, covered.
3. 3
   Peel the roasted chestnuts, and chop in the food processor with the onion.
4. 4
   Do not grind the chestnuts completely.
5. 5
   In another pan, heat some olive oil, and cook chopped garlic until golden.
6. 6
   Add half of the prepared chestnuts and onion, and a drizzle of olive oil, if necessary.
7. 7
   While stirring, add the rice.
8. 8
   Saute a minute, and add the wine, letting the alcohol evaporate. Pour in a scoop of broth and stir. a bit.
9. 9
   Let the water evaporate, and add another scoop of broth, and so on, until the rice is cooked and quite creamy.
10. 10
    Halfway through, add the remaining chestnuts, stirring constantly.
11. 11
    To make it even more creamy, add the butter at the end, and then the grated cheese.
12. 12
    Serve immediately, adding a few more cheese slivers on each plate.