Maroni Risotto From the Steamer

For the chestnut risotto from the steamer, first finely chop the peeled onion. Mix the water (or soup), white wine, the risotto rice, the chopped onion and the soup powder in a steamer basket.

Cook this mixture in a steamer at 96 °C for about 25 minutes. Cut the ready-to-eat chestnuts into quarters, place them on top of the risotto at the end of the cooking time and cook again at 40 °C for 3 to 5 minutes.

Then stir in butter flakes and freshly grated Parmesan.

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