Risotto with chestnuts and rosemary oil

Cook the risotto in a saucepan, deglazing it with white wine and adding vegetable stock as needed. Meanwhile, grill the chestnuts with some coarse salt to bring out their flavour, then peel and chop them. Take a generous number of sprigs of rosemary, strip the leaves from the stems and chop them finely. Pour some oil into a small saucepan and add the chopped chestnuts and finely chopped rosemary, then heat over a low heat for no more than 5 minutes. When the risotto is nearly cooked, add whole pieces of Taleggio cheese: this will help the risotto to cream and give it a rich flavour. If you like, add a few small pieces of frozen butter to make the dish even creamier.
When the rice is ready, serve it in a deep dish and pour the oil with the rosemary and chestnuts over the top: you won’t be able to do without it!