Ring Bros. Marketplace - Roasted Chestnut & Cranberry Risotto

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Recipes

Roasted Chestnut & Cranberry Risotto
Serves 4

3/4 lb. Chestnuts
1 cup Dried Cranberries
1/2 cup Onion, diced
2 tsp. Garlic, minced
3 cups Arborio Rice
9 cups Vegetable Stock
1 tsp. Nutmeg, grated
1/4 cup Parmesan, shredded
a sprig of fresh thyme, chopped
Butter, for frying

Roast the chestnuts. Shell and chop the nuts. Dice the onion and sauté in butter until translucent, add the garlic and stir for 1 minute. Add the rice and stir for about 2-3mins. Add the chopped nuts, and cranberries, then add 2 cups of stock. Stir continuously until its nearly absorbed and then add some more. Add the nutmeg. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes. During the last minutes of cooking add the parmesan and thyme. At this point the rice should have a creamy consistency. Add salt to taste.