Sunday risotto



2 cups of rice

3 cups of hot water

1 cup of vegetable broth

100 gr cooked and peeled chestnuts

1 packet of black currant

1 glass of red wine

1 medium onion

Salt – Pepper

Olive oil



Saute the onion with olive oil.

Add the broth and let it boil.

Add the chestnuts coarsely chopped, add the raisins and let it boil again.

Deglaze with wine, add the hot water and the rice, cover and leave to evaporate fluids.