Speltotto with Butter

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Speltotto with Butter & Herb tossed Chestnuts

Servings

Calories 380kcal

Ingredients

400 g speltgrains
1 l chicken broth
2 glasses white wine
2 medium sized onions finely chopped
4 cloves garlic
1 egg yolk
100 g parmesan cheese grated
oil
Pepper

Oven baked chestnuts in butter & herbs

500 g chestnuts
3 tbsp butter
12 leaves of sage
½ bundle parsley
Salt

Metric - US Customary

Instructions

Preheat oven to 400 °F/200 °C.
Use a sharp knife to cut a cross in the top of the chestnuts, place them in a baking pan, and roast for approximately 3o min in the oven. Set a side to cool, and use a knife to remove the shell.
Chunk up the chestnuts and toss them in melted butter and freshly chopped herbs. Season salt to taste.
Chop onions and garlic finely. Heat oil in a pan, and saute the onions for 5 min and add the spelt grain and saute for additional 5 min. In a separate pot keep hot broth.
Then add the white wine and let it reduce. Turn down on medium heat. Then add broth until it covers the content of the pot. Keep an eye on the it and stir it occasionally. The approximately every five min add more broth until it slowly soaks the broth, thickens, softens and becomes a perfect, creamy speltotto. It takes around 30-35 min until this stage is reached.
Remove pot from the stove and add all of the cheese along with the egg yolk and quickly mix it into the speltotto. Season to taste.

Notes

Serve the speltotto right away with some of the chestnut mix on top and you can add a little extra grated parmesan. A glass of wine goes perfectly with this dish, and indulged in front of the fire is even better :)

Enjoy!

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