Rose’s Chestnut Risotto

• 1 cup arborio rice
• 4 quarts chicken stock
• 1 onion, minced
• 2 clove garlic, minced
• 1 stalk celery, minced
• 1 shallot, minced
• 3 pieces domestic mushrooms, minced
• 2 tablespoons butter
• 3 tablespoons white wine
• 1/2 cup chestnuts roasted, shelled and minced
• 1/4 cup Parmesan cheese grated

In large sauté pan, add butter, onion, garlic, shallot, celery, and mushroom. Cook until clear. Add rice and cook until the edges look clear. Add the wine and cook until all is absorbed. Add the stock, a little at a time, cook until absorbed, stirring constantly, then add more. Repeat until all stock is gone. Rice should be creamy and smooth. Finish with Parmesan cheese and chestnuts. Add salt and pepper to taste. Serves 6–8.

Jeff Rose
Tribute Restaurant
31425 W. Twelve Mile Rd.
Farmington Hills, MI 48334–4401