As we prepare this recipe the chestnuts should cook in a little bit of water and salt for approximately 10 minutes.
To begin we dice the shallots and cook them on olive oil and butter and sweat the shallots until they become translucent. We add the rice to the mix for the most important part of risotto making. the 'tostatura' or toasting of the rice. We add vegetable stock to the risotto mix (make sure the stock is already hot).
Once the rice is done we incorporate the chestnuts, we add a little bit of butter and the robbiola cheese.
Saute finely chopped onion in olive oil until lightly browned. Slowly add the rice in, and brown lightly and add melted butter. Pour in the Zonin Prosecco wine gradually followed by the vegetable broth. Cook on low heat. Wait until the rice absorbs the liquid and is al dente‚ then mix in the Parmigiano Reggiano. Serve immediately.