Ingredients
4 or 5 C broth, either chicken or vegetable and preferably your own homemade
2 T olive oil
1 medium onion, diced
1 C Arborio or Carnaroli rice
1 C roasted chestnuts
1 T fresh thyme
1 C parmesan
4 or 5 C broth, either chicken or vegetable and preferably your own homemade
2 T olive oil
1 medium onion, diced
1 C Arborio or Carnaroli rice
1 C roasted chestnuts
1 T fresh thyme
1 C parmesan
In a saucepan, gently heat broth and keep warm. In a separate saucepan, heat olive oil and add onion and cook until getting soft. Add rice and stir around to coat with oil. After about a half a minute begin to add broth, one ladle-full at a time. Stir completely and then let simmer until that liquid is nearly absorbed. Continue adding broth by the ladle-full until rice is cooked. Stir in the chestnuts and thyme. Remove pan from heat and gently stir in parmesan cheese. Put a lid on and allow to rest a few minutes before serving.
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