Chestnut Risotto

The University of Missouri Center for Agroforestry hosts the Missouri Chestnut Roast each October. This year, the free event will be held from 10 a.m. to 4 p.m., Oct. 16, in New Franklin, north of Boonville. For more information, contact Julie Rhoads at rhoadsj@missouri.edu 
or 573-882-3234, or via their website at www.centerforagroforestry.org.

1 cup Arborio rice
4 quarts chicken stock
1 onion, minced
2 cloves garlic, minced
1 stalk celery, minced
1 shallot, minced
3 fresh mushrooms, minced
2 tablespoons butter
3 tablespoons white wine
1/2 cup roasted chestnuts, shelled and minced
1/4 cup Parmesan cheese, grated
Salt and pepper to taste
In a large pan, add butter, onion, garlic, shallot, celery and mushrooms. Cook until clear.
Add rice and cook until the edges look clear. Next, add the wine and cook until it’s absorbed into the rice/veggie mixture.
Add the chicken stock, a few cups at a time, and cook until absorbed, stirring constantly. Add more stock and repeat until all stock is incorporated. Rice should be creamy.
Add in chestnuts and Parmesan cheese and stir. Add salt and pepper to taste and serve.