Chestnut and Truffle Risotto (4)

This is from ” A Taste of Home” by Angela Hartnett. She got it from the chef at the York and Albany Hotel in Camden, London and says it is one of the best risottos she has ever tasted. And I am happy to take her word for it.

Chestnut and Truffle Risotto (4)
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Chestnut and Truffle Risotto (4)
Print Recipe
  1. Heat the oil in a large pan over a medium heat. Add the onion and cook, stirring, until soft and translucent. This will take about 2 minutes.
  2. Stir in the rice and cook for two minutes more, Increase the heat and add the wine- it should sizzle as it hits the pan. Cook for about two minutes to evaporate the alcohol.
  3. Once the liquid has reduced begin adding the hot stock, a ladleful at a time, over a medium heat. Each addition should be absorbed before you add the next, stirring continuously. The rice should always be moist but not swimming in liquid. The process of adding and stirring should take about 18 minutes.
  4. Crumble 200g of the chestnuts and add them to the risotto for the last four minutes of the cooking time. Finely slice the remaining 50g of chestnuts.
  5. When the risotto is done remove it from the heat and stir in the cold butter. Finish with the parmesan and parsley, then season well.
  6. Garnish with the sliced chestnuts and finish with a sprinkling of truffle or a drizzle of truffle oil.
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