Leek Risotto with Chestnuts

Method

Heat 50g of the butter and a little oil in a large saucepan over a medium heat. As soon as it’s foaming, add the leeks, lower the heat and sweat gently, covered, for about 20 minutes until silky, stirring occasionally. Bring the stock to a low simmer in a pan; keep over a very low heat.

Add the rice to the leeks and stir well, then add the wine. Increase the heat a little and let bubble until the liquid has evaporated. Now start adding the hot stock, about a quarter at a time. Stir often, adding more hot stock as it is absorbed. After about 25 minutes, the rice should be cooked, with just a hint of bite to it, and all the stock should be used.

While the risotto is cooking, heat 20g butter and a little oil in a frying pan over a medium heat. Add the chestnuts with a pinch of salt. Turn the heat up a bit and fry, stirring often, for 2 minutes until the chestnuts and butter are browned (don’t let either burn). Take off the heat.

When the risotto is cooked, turn off the heat, season with salt and pepper to taste, then dot a little more butter over the surface. Cover the pan and leave for a couple of minutes, then stir the melted butter on the surface in. Serve scattered with the chestnuts and thyme.