Cooking for a Crowd amount - 15 to 20 people
Ingredients
400g of fresh chestnuts
250g of Italian salami (whole)
Two onions
Six heads of fennel
150g butter
One litre of chicken stock
One kg of risotto rice
One bottle of white wine
Three bay leaves
Freshly grated parmesan
Method
Preheat your oven to 230°C/450°F/gas mark 8. Slice short incisions into the fresh chestnuts then add to a [...]