Recipe - Chestnut Risotto With Herbs

500 g Chestnuts
400 g Rice
150 g Sausages
1 Spring Onion
2 tablespoon Single Cream
20 g Butter
70 g 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 cut or sliced up
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.
Recipe By : Carla Geri Camporesi Chestnut Time, ISBN 8872461138

Posted to EATL Digest 15 October 96

Date: Wed, 16 Oct 1996 04:24:46 EDT

From: erika metzieder 100627.3022@COMPUSERVE.COM