Creamy Chestnut Risotto with Rosemary | Risotto alle Castagne

Peel and finely chop the shallots and garlic clove. Strip the rosemary needles from the sprig and chop finely. Roughly chop the pre-cooked chestnuts, setting aside a few nice pieces to use as garnish later. Heat the vegetable stock in a small pot and keep it at a gentle simmer.

Heat the extra virgin olive oil in a wide pot. Sauté the shallots and garlic over medium heat until translucent. Add the risotto rice and toast for 1-2 minutes, stirring constantly, until the rice grains are glossy and translucent.

Deglaze with the white wine and let it reduce completely so that the alcohol evaporates. Then stir in the chopped chestnuts and half of the chopped rosemary.