Ingredients

• 320 g Vialone Nano rice
• 160 g peeled boiled chestnuts
• thyme
• butter
• grated cheese
• extra virgin olive oil
• salt

For the recipe for risotto with chestnuts and thyme, dry the rice toast in a saucepan, then add salt and add 2 tablespoons of oil. Wet it with boiling water and cook it by adding water, a little at a time, in about 15 '. Add the chestnuts two minutes before turning off the rice.

Stir in 40 g of butter and 4 tablespoons of grated cheese. Complete the rice with plenty of thyme.

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