Risotto with chestnuts and thyme 

Although it's not that cold, the new season is now in full swing and with it have come the autumn recipes to bring to the table. The medium and long cooking that we had abandoned during the summer season is finally back in vogue for the preparation of intense and tasty dishes. Roasts, frying, glazing, stewed and au gratin dishes.... What more could you want? Autumn is the season of transition to winter, gently taking us from hot summer to cold winter, with its grace of colors and scents. Autumn smells of woods, fires and warm embraces. It's time for village festivals, roasted chestnuts in the street and invigorating herbal teas.

Many new ingredients are back in our kitchens, with more or less strong flavors, with properties suitable for the new season. The alternation of rain and sun gives us mushrooms, from porcini mushrooms to chanterelles, always welcome in the kitchen as an accompaniment to tasty first and second courses. And then pumpkin, broccoli and cabbage. Craving hot soups and soups and imaginative Sunday roasts, but not only. The table is set with joy, the days are getting shorter, but the time together does not have to be limited - just light a fireplace (for those who can) or an extra light, and we bring the sun into our cheerful hearts of passionate cooks!

Ingredients

320 g rice

160 g peeled boiled chestnuts

thyme

butter

grated cheese

extra virgin olive oil

salt

Procedure

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