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  


  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.

Aron Wussler