Risotto with chestnuts and pancetta: the tasty and typical first autumn recipe

the risotto with chestnuts and pancetta it’s a first course tasty and very easy to make with chestnuts as the protagonists, a staple on the fall table. Choose a rice of the Arborio or Carnaroli variety, which, characterized by the large amount of starch, they cook perfectly and make the preparation creamy. The grains, once roasted in a pan with butter, onion and bacon, are cooked slowly and over low heat, adding the chestnuts first and then a ladleful of hot vegetable broth at a time, as you go. and as it is absorbed; at the end of cooking, when it is still al dente, it is creamy with grated parmesan and a knob of butter, for a last wave and super enveloping.

The final addition ofchive this will make the dish fresh and fragrant. The flavor of the pancetta is balanced by the sweetness of chestnuts and rice, thus obtaining a refined recipe with a pleasant contrast of flavors, perfect for an important occasion, a family lunch or one festive dinner. You can boil the chestnuts in boiling water, flavoring the water with a bay leaf, but you can also roast them in the oven or on the fire in the special pan: the porridge will be sweeter and give more smoothness; roasts, on the other hand, are crunchier and have a slight smoky note.

You can flavor the dish with thyme Where marjoram instead of the chives and whip the risotto with a tasty cheese, such as taleggio or gorgonzola, removing some of the butter. Find out how to prepare your risotto to perfection by following our step-by-step instructions and, if you love chestnuts, try these ten simple and delicious recipes.

How to make a risotto with chestnuts and pancetta

Cook the chestnuts: rinse them well and cut them with a knife (1).

You will need to make a notch on the rounded part of the chestnut (2).

Transfer the chestnuts to a saucepan with a bay leaf, cover with water (3) and cook for about 45 minutes. Drain and peel them.

Alternatively, you can roast or bake them, that way they will be a bit drier. Remove the peel (4).

Peel them carefully (5) then set them aside.

Roughly chop the chestnuts using a sharp knife (6).

Cut the bacon into cubes (7).

In a low-sided saucepan, place the finely chopped onion and the butter (8).

Also add the bacon (9) and brown gently.

Pour in the rice (10) and grill well: the grains should be slightly transparent.

Add the white wine (11).

Let the wine (12) evaporate, stirring gently.

Also add the chestnuts (13).

Bring the risotto to cooking, pouring in a ladleful of hot broth (14) as it is absorbed.

Season with salt and mix gently (15); when the rice is cooked but still al dente, turn off the heat.

Incorporate a knob of butter (16).

Also add the grated Parmesan (17) and mix.

Finely chop the chives with a knife (18).

Add the chives to the risotto (19).

Perfumed with ground pepper (20).

Serve the risotto and serve immediately (21).

storage

Chestnut risotto should be eaten at this time. Alternatively, it can be stored in the refrigerator, in a glass container, and consumed throughout the day.