Cooks in: 25mins
Levels: Easy
Serves: 4
List of Ingredients
- 3/4 LB. of Vialone Nano rice
- 1/3 LB. of chestnuts
- Thyme
- Butter
- Grated cheese
- Extravirgin olive oil
- Salt
Method
1
Heat the rice dry in a saucepan, then add salt and 2 tablespoons of olive oil. Gradually ladle in hot water, cooking this way for about 15 minutes. Add the chestnuts 2 minutes before the risotto is done.
2
Mix in 3 tablespoons of butter and 1/4 cup of grated cheese. Top off with a generous sprinkling of thyme.