Leek risotto with chestnuts

This is less exciting than the roast-squash-sage-chestnut-and-pancetta version, but much easier to prepare.

INGREDIENTS

75g butter

olive oil

400g leeks, washed and finely sliced

800ml vegetable stock

250g risotto rice

150ml dry white wine

400-450g cooked, peeled chestnuts, roughly chopped

Sea salt and freshly ground black pepper

Fresh thyme or fried sage leaves to finish

METHOD

1. Heat 50g of the butter and a little oil in a large saucepan over medium heat. As soon as it’s foaming, add the leeks, lower the heat and sweat gently, covered, for about 10-15 minutes until tender, stirring occasionally. Bring the stock to a low simmer in a pan; keep over very low heat.

2. Add the rice to the leeks and stir well, then pour the wine in. Let it boil until the liquid has evaporated. Start adding the hot stock then, about a quarter at a time. Stir often, adding more as it is absorbed. After about 25 minutes, the rice should be cooked and all the stock should be used.

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

4. 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 in. Serve scattered with chestnuts and thyme (or fried sage leaves).