December 23: Lunchbreak - Chestnut Risotto with Butternut Squash, Marjoram and Turkey
deca Restaurant and Bar
The Ritz-Carlton Chicago
160 E. Pearson Street

To read more about the restaurant:

Chestnut Risotto with Butternut Squash, Marjoram and Turkey
4 entrée servings or 6 appetizer servings

9 oz peeled cooked chestnuts, chopped
10 oz risotto rice, (Acquerello Carnaroli)
2 shallots, peeled, finely chopped
3 cloves garlic, peeled, crushed to a paste
1 sprig, fresh thyme, chopped
6 cups of chicken stock (hot)
1/3 cup extra virgin olive oil
1 cup grated Reggiano Parmesan cheese
4 oz whole unsalted butter cut into 1-inch cubes
9 oz butternut squash diced 1/4 inch
8 oz left over shredded white and dark turkey meat
1 large sprig freshly chopped marjoram
Kosher salt
freshly ground white pepper

In a heavy based pot, warm to medium heat. Add olive oil. Add shallots, garlic and thyme and sweat no color for 2 minutes. Add risotto rice and sweat for 1 minute. Add 1 cup of hot chicken stock; stir continuously, over medium heat. When rice has almost absorbed stock and another cup of hot stock and continue to stir. After 5 minutes add the diced butternut squash and repeat with remaining stock. After about 13-15 minutes total, check rice. Rice should be almost soft but with some bite left. Add shredded turkey and chestnuts, mix through. Pull risotto off the heat and mix in the butter cubes, freshly grated Parmesan Reggiano and marjoram. Mix through; adjust seasoning to taste with kosher salt and freshly ground white pepper. Served at once in desired bowls and drizzle top of risotto with a dash of extra virgin olive oil.

Tips when buying chestnuts:
Shelling fresh chestnuts is time consuming, pre prepared canned or sous vide chestnuts are a good substitute

When buying fresh chestnuts, looks for chestnuts that are heavy for their size and are firm to touch

Store chestnuts for two weeks in zip lock bags in fridge or up to three weeks in freezer