The chef of the Michelin 3-star Troisgros restaurant shared his recipe for French risotto with us. Infused with the flavors of his country, mountain chestnuts, Côte du Rhône wine and rice from the Camargue, it is earthy, rich and, like Troisgros, is not to be missed.
In the Emile Henry risotto pot or a similar casserole over medium heat, melt 1/4 cup of the butter. Add the onion and cook until transparent, about 5 minutes. Add the rice and cook, stirring to coat with the butter, until the rice turns slightly transparent. Add the wine and cook, stirring, 1 minute.
When the rice absorbs almost all the stock, add another ladleful. Continue in this way until almost all the stock has been added, about 20 minutes. Stir in the chopped chestnuts, add another ladleful of stock and stir for about 2 minutes. Remove the casserole from the heat.
Continue stirring the risotto for 3 minutes more. Stir in the remaining 1/4 cup butter. Add the Parmesan cheese. Season to taste with sea salt and pepper. Serve immediately.
Adapted from Restaurant Troisgros.