Ingredients:

•  2 tbsp. olive oil
•  50g butter, for cooking
•  1 small onion, finely chopped
•  225g risotto rice
•  200ml white wine
•  150g Catania chestnuts, pre-cooked and crushed
•  1,200mL vegetable stock, heated through
•  1 tbsp parsley, chopped
•  150g butter, diced, to finish
•  150g gorgonzola, diced
•  100g parmesan, grated

Directions:

All recipe credits to: Angela Hartnett

1.  Heat the oil in a large pan on a medium heat with the butter. When the butter has melted, saute the onion for two minutes. Add the rice and toast for three minutes, stirring to allow the grains to open up. Pour in the wine, stirring while the liquid evaporates.

2.  Add the chestnuts to the rice, followed by the stock, a ladle at a time, ensuring the liquid is absorbed before adding more, stirring through for 15 minutes. Check that the rice is cooked to your liking, add the parsley and remove from the heat.

3.  Add the butter and gorgonzola and serve immediately topped with grated parmesan.

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