RISOTTO WITH MUSTARD FRUITS, CHESTNUTS, AND AMARETTI BISCUITS

Preparation Method :

• Take a large pan, melt half the butter and fry onion until it is softened but not browned.
• Add the rice and toast the grains thoroughly for about 5-7 minutes, stir constantly to prevent browning.
• When the rice is crackling hot, add 3 ladlefuls of stock and stir through.
• Add chestnuts and stir again, then continue adding more liquid only when the previous quantity has been absorbed.
• After about 10-12 minutes, add the crumbled amaretti and stir again. Continue to add the stock, as before, until the rice is cooked when it should be tender but firm to the bite.
• Remove the pan from the heat and add a further ladleful of stock, the remaining butter, the mustard fruits with their syrup and the cheese, if using.
• Cover and rest for 5 minutes, then stir again and transfer to a warmed platter.
• Garnish with a sprinkling of chopped flat leaf parsley and a little spoonful of mustard fruits and serve at once.