Chestnut Risotto

Peel the chestnuts and roughly chop. Mince the mushrooms, onion, and garlic separately. Set the rice aside without rinsing.

In a saucepan, bring 600 ml of water and a bouillon cube to a boil.

Heat 1 tablespoon olive oil in a frying pan and saute the garlic and onion gently over low heat without coloring.

Once the onion turns translucent, add the chopped mushrooms and chestnuts and saute lightly.

Add the unrinsed rice and toss to coat in the oil. Lower the heat, add 1 tablespoon white wine, and saute to cook off the alcohol.

Once the rice turns translucent, pour in all the warm broth at once. Simmer at a gentle bubble for 19-20 minutes.

Taste as you go and reduce until the rice reaches your preferred texture. Add water if needed; reduce further if too loose.

Off-heat, stir in 10 g of butter and plenty of grated cheese. Adjust salt and tighten with black pepper.

Plate, drizzle with extra-virgin olive oil, and finish with more grated cheese and black pepper.