Risotto castagne e mascarpone
Chestnut and Mascarpone risotto

Be careful: depending on the chestnuts you have, this recipe could take up to 12 hours. If using dried ones, you need to let them rest overnight to soak up the juice; if instead you got already moist or hydrated ones, as well as fresh ones this step is unnecessary.

Ingredients for 4 hungry people  

• 400g risotto rice
• 1000g meat broth
• 80g red wine
• 100g Brandy chestnuts (see )
• 100g mascarpone cheese
• 50g pecorino (or aged sheep cheese)
• 30g onions
• 8g extra virgin olive oil
• 4g + 4g salt
• Pepper and nutmeg

Procedure

1. Warm up the broth;
2. Cut the onion finely;
3. Let the chestnut cook with 50g of broth for 5 minutes;
4. Heat up the oil and stir-fry the onions;
5. Add the rice, let it dry for a few seconds, then add the wine;
6. Add the some broth and the chestnuts, then let cook until soft (usually 15-20 minutes), while stirring;
7. Finish with grated pecorino, mascarpone, pepper, nutmeg and salt.