1 ½ cup of Arborio risotto rice
200 g of Y.V.Fresh chestnuts, cooked and chopped
1 shallot, chopped
5 tbsp of butter
4 cups of broth (beef, chicken or vegetarian, as preferred)
½ celery stick, chopped
½ cup of white wine
1 tbsp of olive oil
100 g of parmesan
Black pepper, grounded
Prepare the broth and keep it heated on the stovetop.
In a hot skillet, add butter, followed by chopped shallot and celery. Cook until browned.
Add the risotto rice and continue to stir until browned. Then add the wine.
Lower the heat. Add a cup of broth and continue to stir; make sure the rice has absorbed the broth before adding another. Stir continuously until most of the liquid has been absorbed.
When all the broth has been added, add the chestnuts and stir through.
Serve warm with some olive oil, parmesan and a bit of black pepper.