Chestnut Porcini Risotto

Porcini Sauce

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

Risotto

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