This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
Commonly associated with the festive season, chestnuts are actually widely available from September onwards and this sumptuous risotto recipe by Theo Randall is a fantastic way to make the most of these distinctive little nuts. Remember, the trick to a good risotto is lovingly adding the stock, one ladle at a time – this recipe, with a dash of brandy lending a rich, heartiness to an Italian classic, is well worth a little patience.
Get in touch