Maroni Risotto

Ingredients

• 200 g chestnuts
• 3 tomatoes
• 1 onion
• 2 Garlic cloves
• 2 Bay leaves
• 3 tbsp olive oil
• 250 g Risotto rice
• 125 ml dry white wine
• 800 ml hot poultry broth
• Salt
• pepper (ground)
• 100 g grated Pecorino
• 0.5 can saffron powder
• 20 g butter

Instructions

1. 1.

   Slice the chestnuts crosswise and roast them in a preheated oven at 220°C for about 20 minutes until the shells crack and brown. Remove the chestnuts, let them cool slightly, peel them, and cut them in half if desired (you can also buy pre-cooked whole chestnuts).

2. 2.

   Briefly blanch the tomatoes, shock them to stop cooking, peel, quarter, seed, and dice into small cubes.

3. 3.

   Peel the onion and garlic cloves; finely dice the onion and press the garlic through a press. Heat the olive oil and sauté the onions until translucent, add the garlic and bay leaves, and cook briefly. Stir in the rice and let it become translucent. Then pour in the wine and reduce it over low heat.

4. 4.

   Gradually add the broth while cooking the risotto for about 30 minutes on low heat, stirring frequently. In the last five minutes add the chestnut pieces and tomato cubes. Finally stir in the cheese, saffron, and butter; season with salt and pepper.

5. 5.

   Serve the risotto by plating it onto a dish.