Nutritional information for fresh chestnuts
Rose's Chestnut Risotto
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.