Leek, onion and chestnut risotto

Chestnut rissoto

 

Ok, ok it looks like this blog is becoming all about Hugh Fearnley-Whittingstall (I still can’t remember how to spell his surname even after so many times of writing it), but what can I say his Veg Everyday is the first cookbook I have ever bought, and I’m err… loving it.

So here’s another one based on his leek and chestnut risotto, but I’ve added onions to my version.

Serves 4

75g butter

some olive oil

2 large leeks and 2 onions (about 500g altogether) finely sliced

about 800ml vegetable stock

150ml dry white wine

200g cooked, peeled chestnuts, crumbled

sea salt and freshly ground black pepper

thyme leaves to finish

Heat 50g of the butter and a little oil in a large saucepan over a medium heat. As soon as it’s foaming, add the leeks and onions, lower the heat and sweat gently for about 20 min until silky, stirring occasionally.

Add the rice to the leeks and stir well, then add the wine. Wait until the wine evaporates and then start adding the hot stock, about a quarter at a time. Stir often, adding more hot stock as it’s absorbed.

After about 25 mins the rice should be cooked, with just a hint of bite to it and all the stock should be used up.

While the risotto is cooking , heat 20g of butter with a bit of oil on a medium heat and add the chestnuts with a pinch of salt.

Turn the heat up a bit and fry stirring often, for about 2 mins, until the butter and chestnuts. Make sure the butter and chestnuts don’t burn. Take of the heat.

When the risotto is cooked, season to taste, add the chestnuts and thyme and serve.

 

 

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