Local products30 October 2016

Recipe of the Week: Chestnut Risotto

To celebrate the arrival of autumn there is nothing better than a nice, fragrant and steaming risotto with chestnuts. This dish from Piedmont is a real delicacy.

Recipe of the Week: Chestnut Risotto

Autumn is the most magical time of the year when fruits and vegetables offer gourmet lovers a rich variety of flavors.

Today we propose a simple and tasty recipe with autumn products.

Chestnuts risotto


  • 400g Rice
  • 120g Chestnuts previously boiled 
  • 1 onion
  • Vegetable stock
  • Marjoram
  • Cognac
  • Butter
  • Salt


Sautée the chopped onion in butter and add rice, cook until all is absorbed.

Add the cognac, turn and let it dry; add the peeled chestnuts previously chopped coarsely. Add salt and pepper.

Gradually add hot vegetable stock – possibly handmade, keeping the rice al dente.

Serve hot and garnish with marjoram and chestnuts.

Deborah Bellotti

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