Maroni Risotto

Roast chestnuts either in the oven for a few minutes or boil them in hot water for 15 minutes. In both cases, it is worth scoring them crosswise with a sharp knife before cooking. During cooking, the skin will bulge slightly and the chestnuts will be easier to peel afterwards. Alternatively, you can of course use ready-made chestnuts.

Peel and finely chop the shallots. Heat the olive oil and sauté the shallots lightly. Add the risotto rice and also sauté until the rice grains become a little translucent. Add the thyme.

Deglaze the risotto rice with white wine and vegetable soup and let it boil down a bit while stirring constantly. Then gradually pour in the soup. Always add just enough to cover the rice with liquid. Keep stirring evenly over medium heat. Stir until the soup is completely incorporated.

The risotto rice should now be fully cooked: creamy, but still a bit crunchy at the core. Cut the chestnuts into small pieces. Mix into the hot risotto and let warm for a few minutes.

Before serving the chestnut risotto, stir in the Parmesan cheese.

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