Recipe by our friend Isabel Lederman (Instagram @leftburner)

Creamy chestnut risotto and Taylor Shellfish manila clams finished with beurre blanc and roasted chestnuts.

This recipe has a few steps to it, first is making a chestnut purée and roasted chestnut topping, the optional beurre blanc, the risotto, and then the steamed clams.

Chestnut purée ingredients

1lb chestnuts (23-25 ct)

3 liters of water

1 cup water for purée 

Salt

Olive oil

*10 chestnuts to roast

 *While the chestnuts are boiling you can also roast a few chestnuts in the oven. Once roasted finely chop them and brown in a frying pan with butter (reserve for plating).

Beurre Blanc (optional)

*make the beurre blanc before the risotto and store in the oven to keep warm. Do not refrigerate. 

1/2 cup dry white wine 

2 tbsps white wine vinegar

2 tbsp heavy cream

1 small shallot minced 

4 ounces of cold high quality butter cubed and kept in fridge 

1. Heat up a stainless steel pan and add in the wine, lemon juice, heavy cream and shallot. Let this simmer over medium heat for 4-5 mins so 75% of the liquid is reduced. 
2. Reduce the heat to low and add in 2 cubes of butter. Whisk the butter around and once melted add in a few more cubes. Continue adding butter, a few cubes at a time, whisking until it melts. Once all butter has melted whisk for 5 minutes until it is thick and creamy.
3. Take off heat and add chopped chives. Store in a oven safe bowl and keep warm in the oven (no higher than 200f).

Risotto and Steamed Manila Clams

2 cups of Vialone Nano rice

Chestnut purée 

8 cups of vegetable broth

1 tbsp olive oil

2lb manila clams

2tbsp olive oil

1/4 cup water