*  Exported from  MasterCook  *

                       Chestnut Risotto With Herbs~

Recipe By     : Carla Geri Camporesi - Chestnut Time, ISBN 88-7246-113-8
Serving Size  : 6    Preparation Time :0:00
Categories    : Italian                          Rice
                Silvia

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 500      Grams         Chestnuts
 400      Grams         Rice
 150      Grams         Sausages
   1                    Spring Onion
   2      Tablespoons   Single Cream
  20      Grams         Butter
  70      Grams         Parmesan Cheese -- Grated
                        Bay Leaf
                        Cloves
                        Stock Or Stock Cube
                        Salt

Peel the chestnuts and boil them in lightly salted water containing one bay leaf
and a few cloves. When they are well cooked, take them off the stove and remove
the inside skins. Put aside 15 of the nicest looking, whole chestnuts and rub
the others through a sieve. Brown the very finely sliced spring onion in a
little butter, and add the chestnut puree, the cream and the rice. Cook the
risotto, using the hot stock.

Take a small frying pan and brown the crumbled sausage in the remaining butter
for a few minutes. Add the whole chestnuts which were put aside, turn the heat
down to its lowest setting and simmer for a short time. When the rice is ready,
season it with the parmesan cheese, arrange it in a ring shape on a round
serving dish, and put the sausage and whole chestnuts with their sauce in the
middle.

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