4 Cups Imported Arborio Rice
1 lb Cooked Chestnuts
1 Shallots chopped fine
5 tbs Virgin Olive Oil
2 tbs unsalted butter
1 Gl. Vegetable Broth or Chicken Broth
5 tbs Graded Parmesan Cheese
• In a Risotto Pan Golden the Shallots with the Virgin Olive oil
• add and stir the rice in.
• add the broth to the rice, make shore the rice cooks with just enough broth.
• note you should be able to cook the rice in 20 minute
• and you should be adding broth and stir the rice for the 20 minute.
• add half of the Chestnuts pureed 10 minute into the cooking time.
• After the 20 minutes cooking time, bring the rice to a creamy Risotto Consistency
• add the parmesan cheese, whole chestnuts and butter.
Chef's Note: the creamy consistency is achieved by how well you will incorporate the last step.
