January 1, 2016
Risotto's are a labour of love, it is satisfyingly rewarding standing over a pan continuously stirring whilst it all comes together. This risotto came about quite simply as a result of a number of staple xmas leftover ingredients, chestnuts, meat (we had goose) and stilton cheese. You can of course use other bird/game meat and alternative cheeses, the added truffle oil when serving is also optional as it's not to everyone's taste but do try it as it really brings this all together beautifully.
When you are satisfied the risotto is ready remove from the heat and stir through most of the stilton and the parmesan leaving some to sprinkle on the top with the extra chestnuts, also stir through the butter and chopped parsley, check for seasoning and then leave with a lid on for 5 mins before serving
This doesn't have to be made with goose meat, feel free to use turkey or chicken or any other leftover bird meat.