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26 December 2012,02:50 by
D.Sumithra

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RISOTTO WITH MUSTARD FRUITS, CHESTNUTS, AND AMARETTI BISCUITS

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Take a large pan, melt half the butter and fry onion until it is softened but not browned.
  • Add the rice and toast the grains thoroughly for about 5-7 minutes, stir constantly to prevent browning.
  • When the rice is crackling hot, add 3 ladlefuls of stock and stir through.
  • Add chestnuts and stir again, then continue adding more liquid only when the previous quantity has been absorbed.
  • After about 10-12 minutes, add the crumbled amaretti and stir again. Continue to add the stock, as before, until the rice is cooked when it should be tender but firm to the bite.
  • Remove the pan from the heat and add a further ladleful of stock, the remaining butter, the mustard fruits with their syrup and the cheese, if using.
  • Cover and rest for 5 minutes, then stir again and transfer to a warmed platter.
  • Garnish with a sprinkling of chopped flat leaf parsley and a little spoonful of mustard fruits and serve at once.

INGREDIENTS

  • 1 small onion, chopped very finely
  • 50 grams unsalted butter
  • 400 grams Carnaroli rice
  • 2 litres chicken or turkey stock, kept simmering
  • 8-12 cooked chestnuts,( peeled and coarsely chopped)
  • 6 amaretti biscuits, (crumbled coarsely)
  • 3 tablespoons chopped mustard fruits and syrup
  • 50 grams freshly grated Parmigiano Reggiano (optional)
  • Freshly milled black pepper and Salt

To garnish

  • 2 tablespoons chopped fresh flat leaf parsley
  • 1 tablespoon mustard fruits, (drained and chopped)

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