Chestnut Porcini Risotto

Porcini Sauce

• 250 gms – 8.8 oz. porcini mushrooms cleaned and sliced (fresh or frozen)
• 1 clove of garlic chopped
• 2 tbsp extra virgin olive oil
• ¼ glass white wine
• salt to taste

Risotto

• 20 chestnuts
• 320 gms – 11.3 oz. rice Arborio, Carnaroli or Vialone nano
• ½ onion finely chopped
• 2 tbsp extra virgin olive oil
• 50 ml – 1.7 oz. white wine
• 1 lt – 33.8 oz. beef or vegetable stock
• 4 tbsp parmigiano reggiano finely grated
• 30 gms – 2 tbsp butter
• ½ tbsp rosemary
• salt to taste
• Porcini sauce