*  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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