Chestnut risotto with speck and apple

Boil the chestnuts for about 15 minutes, then drain most of the water, leaving only a little in the saucepan. Using a handheld blender, purée the chestnuts with the remaining water.

To make the risotto, peel and dice the shallots and sauté them in a little olive oil. Add the rice and sauté it until translucent, stirring constantly. Deglaze with a little white wine. Gradually add the vegetable stock or water and leave to boil for 15–18 minutes, stirring constantly, until the rice is al dente.

Stir in the chestnut purée, add the cold butter and Parmesan cheese and season with salt and pepper.

Brown the speck stripes in seed oil on high heat, then put it on a piece of kitchen paper let the excess fat drip off. Peel, core, grate and dice the apple. Heat the butter in a frying pan and stew the apple cubes in it. Lightly caramelise them with sugar.

To serve, arrange some risotto on a plate, place the speck on top and sprinkle the apple cubes over the dish. Voilà, chestnut risotto with apples and speck!