Risotto With Chestnuts And Rosemary

Preparation:

Preparation: Carve the chestnuts and prepare some roasted chestnuts. Once cooked, peel them and cook them for a good half hour with the roast sauce diluted with a glass of water. Put half the rosemary in the vegetable broth for half an hour, then filter. In a saucepan, simmer the onion cut in half with half the butter and wet it so that it cooks perfectly. Also add the remaining rosemary and then toast the rice. Pour in the cognac and let it evaporate. Remove the rosemary and add a ladleful of broth. Stir to make it absorbed and continue like this until halfway through cooking, when you will add the chestnuts and roast sauce. Add the broth again, one ladle at a time, and bring the rice to the boil. Stir in the remaining butter and Parmesan and serve immediately.