Risotto with Chestnuts

Preparation Time: 6 minutes
Cooking Time: 77 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

Autumn is knocking at the door, let it sneak into your kitchen too!

Place the chestnuts in a large colander and rinse them quickly, then make a cross-shaped cut on the top part. Cut just enough to pierce the outer hard shell. Place a pan on the stove and heat it up, then add the oil. Roast the chestnuts in the pan without fat for about 3 minutes until the shell opens.
Peel the chestnuts, then place a larger pot on the stove and fill it with a liter of water. Add the peeled chestnuts to the pot and let them cook for about 40 minutes. Then remove them from the pot with a slotted spoon and keep them warm.
Meanwhile, place a saucepan on the stove and pour in the broth, adding bay leaves. Wait for the broth to boil, then remove it from the heat. Rinse the rice in a large colander under running water until the water is no longer cloudy.
Peel the onion and chop it finely. Place a saucepan on the stove and heat the butter and olive oil. Sauté the onion in the butter and oil, stirring constantly. When the onion starts to change color, add the rice and stir with a wooden spoon for a minute or two until it becomes translucent. Then add a ladle of hot broth and continue stirring with the wooden spoon. When the rice absorbs the liquid, add another ladle of broth.
Continue stirring and adding broth for another 25 minutes until the rice is well cooked. Add the chestnuts to the rice a few minutes before the end of cooking. Season the risotto with pepper and salt to taste. Serve the prepared dish warm on plates and enjoy.