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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