Chestnut and Sage Risotto
Indulge in a creamy, savory risotto infused with the rich flavors of chestnuts and sage. This comforting dish is an elegant addition that will impress your guests with its depth and richness.
Prep time: 10 minutesCook time: 30 minutesServes: 4
Ingredients
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup Arborio rice
1/2 cup dry white wine
4 cups vegetable broth, warmed
1 cup cooked chestnuts, chopped
1/4 cup grated Parmesan cheese
2 tablespoons butter
1 tablespoon fresh sage, chopped
Salt and pepper to taste
Instructions
1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent, about 5 minutes.
2. Stir in the Arborio rice and cook for 2-3 minutes, allowing it to toast slightly.
3. Pour in the white wine, stirring constantly until the wine is fully absorbed by the rice.
4. Begin adding the warm vegetable broth, one cup at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next.
5. Once all the broth has been absorbed and the rice is creamy and tender, stir in the chopped chestnuts.
6. Remove from heat and add the Parmesan cheese, butter, and chopped sage. Stir until the cheese and butter are melted and fully incorporated.
7. Season with salt and pepper to taste. Serve immediately.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stove over low heat, adding a splash of broth or water to restore creaminess.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
