Risotto with Chestnuts, Ham, and Chives

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

Creamy risotto with chestnuts and the addition of meat and chives is a dish for true gourmets.

Place the chestnuts in a large colander, rinse them quickly, and then make a cross-shaped incision on the top of each chestnut. Cut just enough to pierce the outer hard shell. Place a pot with 1.5 liters of water on the stove, lightly salt it, and bring to a boil. Add the chestnuts to the pot and cook them over moderate heat for about 40 minutes. Drain the cooked chestnuts and peel them.
While the chestnuts are cooking, prepare the rice. Pour the broth into a saucepan, bring it to a boil, and let it simmer gently over low heat. In a larger saucepan, heat two tablespoons of olive oil and add the rice. Stir constantly and toast the rice over moderate heat for one minute until it becomes translucent, then add a ladle of the hot broth. Continue stirring until the rice absorbs all the liquid, then add another ladle of broth. Repeat this process until the rice is fully cooked. Once the rice is cooked, remove the saucepan from the heat and stir in the butter.
Dice the cooked ham and mix it into the risotto along with the chestnuts. Rinse the chives under running water and chop them finely. Serve the risotto in bowls, sprinkle with chopped chives, and enjoy.