Clean the chestnuts, cut a cross on the rounded part and put them in a pot with thyme and a pinch of salt, covering with plenty of water: bring to a boil and cook for about 40 minutes.
Turn off the heat and, leaving the chestnuts in hot water so that they do not harden, peel and peel them, taking them one at a time (be careful not to burn them), then chop them coarsely.
Finely chop the onion and sauté it in a saucepan with oil, then add the rice and toast it.
Start cooking by adding the hot broth a little at a time.
After about 8-10 minutes, add the chestnuts and continue cooking until the rice is cooked al dente, then stir in the butter and parmesan and season with salt and pepper.
The chestnut risotto is ready, serve it immediately.
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