Risotto, carrots, chestnuts and prosciutto recipe

The carrots:

Peel and evenly dice the carrots, thinly chop the onion and cut half of the prosciutto into strips. 

Sweat the onion and ham then add the carrots.

Slightly cover with the stock, add the chestnuts and cook for about 25min. 

Risotto:

Wweat the chopped onion, add the rice and deglaze with the white wine.

Moisten with chiken stock as needed, cook for about 20min.

Add the finishing touches to the risotto with the butter and parmesan cheese until it turns creamy.

Add the carrots and chestnuts, a few shavings of parmesan cheese, a dash of gravy and the prosciutto strips.

Thanks : 

Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.