Chestnut risotto

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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.

First published in 2015




Chestnut risotto


Soften the onion, celery, pancetta and rosemary in the olive oil over a low heat for 2-3 minutes. Add the risotto rice and cook for 5 minutes.
Bring the stock to a simmer in a separate pan. Add to the rice pan, ladle by ladle waiting for each to be absorberd before adding the next. Stir continuously for 15 minutes or until the rice is al dente and most of the liquid has been absorbed
  • 800ml of chicken stock
When all the stock has been added, add the chestnuts with the brandy and stir through
Cook for a further 2 minutes to cook off the brandy. Beat in the butter, Parmesan and some black pepper. Serve immediately
First published in 2015

With Theo Randall’s career including experience in some of London’s most prestigious locations as well as Chez Panisse in California, it’s vital to note that – prior to opening up his own first solo venture – he secured his reputation as head chef at The River Cafe.

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