I learned on Saturday, from one of my Willow apprenticeship group, that many Japanese cooks like to peel Sweet Chestnuts when raw and add them to rice whilst it cooks. So today I tried it out and wow – what a sensation this cooking combination can create! I intended to take a huge portion of this risotto into work for tomorrow’s lunch. Umm, there is now only about half a portion left so must think again about lunch. This risotto uses sweet parsnips, sweet chestnuts and rice which is naturally on the sweet side. The other ingredients are savoury and the result is sweet savoury. Never again will I cook sweet chestnuts without thinking of rice first. These sweet chestnuts came to me as a gift – foraged in the east of The Netherlands – unfortunately I have not found them of this quality in Amsterdam, though I’m sure they exist!
So here is my latest wildfood recipe for…
Sweet Chestnut and Parsnip Risotto
(makes about 2 main dish sized portions)
1/2 organic chicken or vegetable stock cube or 1/2 cup of good stock added in place of hot water
2. Fry the rice in the onion, very gently, for a minute or so.
4. Continue to stir breifly whenever you think about it.