Our head chef, Eduardo, has cooking in his bones. His dinners and soups are made largely based on instinct – an instinct finely honed over 15+ years of cooking. We managed to capture some of his genius on paper, however, with this recipe:
Roasted Chestnut Risotto
7 cups water or chicken broth
3 Tbs. olive oil
1 small onion, diced
2 cups Arborio or Carnaroli rice
2 cups roasted, peeled chestnuts, coarsely chopped
1 Tbs. fresh thyme
3/4 cup grated Parmigiano Reggiano
3 Tbs. butter
1 Tbs. fresh chopped parsley (optional)
Salt and pepper to taste
Bring water or chicken broth to boil in medium saucepan over high heat. Reduce heat to low; cover and keep warm.
Meanwhile, heat olive oil until shimmering in a large, heavy saucepan over medium heat. Add onion and cook, stirring often, until translucent, about 8 minutes. Add rice and stir until it starts to turn translucent at edges, about 3 minutes. Add 1 cup warming water or broth. Stirring often, simmer until the liquid is almost all absorbed, about 4 minutes. Keep adding 1 cup of liquid at a time, making sure each addition of liquid is absorbed before adding the next. Stir frequently, until rice is just tender, about 25 minutes total. It’s ok if you don’t need all of your liquid. If you happen to need more liquid, add warm water. Stir in roasted chestnuts and thyme. Remove from heat; stir in butter, Parmigiano Reggiano and parsley. Season with salt and pepper and serve.