WHAT TO EAT TONIGHT

Chestnut risotto with sage and pancetta

Cook the pancetta until golden brown, to fully develop the flavour – it’s the perfect partner to seasonal chestnuts

Posted

Added on

Cook the pancetta until golden brown, to fully develop the flavour – it’s the perfect partner to seasonal chestnuts

Posted

  • SERVES 4
  • PREPARATION TIME 10 minutes
  • COOKING TIME 30 minutes
  • 375g large chestnuts
  • 100g pancetta, diced
  • 1 garlic clove, crushed
  • 1 carrot, finely diced
  • 125ml white wine
  • 40g Parmigiano Reggiano, grated
  • 2 tbsp chopped sage 
  • Oil, for cooking
  • 1 onion, diced
  • 1 leek, white part only, thinly sliced
  • 300g risotto rice
  • 1 litre hot vegetable or chicken stock
  • 50g butter, diced
  1. Preheat the oven to 180ºC/fan 170ºC/gas mark 4.
  2. Bring a saucepan of water to the boil. Meanwhile, cut a slit in the bottom of each chestnut. Add the chestnuts to the boiling water, cover and reduce to a simmer. Cook for 15 minutes, or until tender. Remove from the heat and while still warm (it’s easier), peel the hard shell and the inner skin from each chestnut. Roughly chop the cooked chestnuts. Set aside.
  3. While the chestnuts are cooking, heat a large heavy-based saucepan over medium heat. Add the oil and the pancetta and cook for five minutes or until golden brown. Remove the pancetta from the heat and set aside.
  4. Wipe the pan clean of any fat and return to the heat. Add two tablespoons of oil, the onion, garlic, leek and carrot (if using) and cook for three to four minutes until fragrant and soft. Add the rice and stir to coat it with the oil, then cook briefly. Add the wine and stir until it is absorbed. Return the pancetta to the pan.
  5. Begin adding the hot stock: just enough to cover the rice at first, adding a ladleful at a time as the stock is absorbed. Stir well with each addition.
  6. Continue cooking for 15 minutes, until the rice is just done but each grain is still slightly firm in the centre.
  7. Remove from the heat. Add the chestnuts, cheese, butter and sage, and stir until the risotto is creamy and the cheese has melted. Check the seasoning and serve.

RECIPE EXTRACTED FROM HARVEST

RECIPE EXTRACTED FROM HARVEST

HARVEST: 180 RECIPES THROUGH THE SEASONS BY EMILIE GUELPA

Published by Hardie Grant

£ 15.00

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Tagged in:
mushrooms
Rice
Comfort food

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