INGREDIENTS

INSTRUCTIONS

Peel the chestnuts and boil them in lightly salted water containing
one bay leaf and a few cloves. When they are well cooked, take them
off the stove and remove the inside skins. Put aside 15 of the nicest
looking, whole chestnuts and rub the others through a sieve. Brown  the
very finely sliced spring onion in a little butter, and add the
chestnut puree, the cream and the rice. Cook the risotto, using the
hot stock.  Take a small frying pan and brown the crumbled sausage in
the  remaining butter for a few minutes. Add the whole chestnuts which
were put aside, turn the heat down to its lowest setting and simmer
for a short time. When the rice is ready, season it with the parmesan
cheese, arrange it in a ring shape on a round serving dish, and put
the sausage and whole chestnuts with their sauce in the middle.  Recipe
By     : Carla Geri Camporesi - Chestnut Time, ISBN  88-7246-113-8
Posted to EAT-L Digest 15 October 96  Date:    Wed, 16 Oct 1996
04:24:46 EDT  From:    erika metzieder <100627.3022@COMPUSERVE.COM>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 264
Calories From Fat: 98
Total Fat: 11.2g
Cholesterol: 37.3mg
Sodium: 403.5mg
Potassium: 151.5mg
Carbohydrates: 30.3g
Fiber: 2.5g
Sugar: 2.3g
Protein: 10.9g