Risotto with Chestnuts and Raschera

Preparation:
Soak the chestnuts in cold water until completely rehydrated, cook them in a pot in plenty of salted water flavored with wild fennel.
Brown the thinly sliced ​​onion in extra virgin olive oil and season with salt and pepper, then add the rice and toast it before starting the cooking, gradually adding the broth, at the end of cooking turn off the heat and add the scraper in small cubes and the chestnuts, mix well, cover and wait a couple of minutes for it to whisk before serving.

Ingredients for 4 people:
• 300 gr Carnaroli rice
• 150 gr Dried white chestnuts
• 100 gr Alpine Raschera
• 1/2 onion
• About 1 liter of vegetable broth
• Wild fennel
• Extra virgin olive oil
• sale
• pepper

Connected location: St. James of Roburent