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

ingredients
  • arborio rice
    340g

  • Chestnuts (boiled or roasted)
    250 grams

  • white onion


    1/2
    • 661 kcal
  • Cubed bacon
    150 grams
    • 661 kcal

  • Butter
    60 grams
    • 899 kcal

  • White wine


    80 ml
    • 80 kcal
  • hot vegetable broth
    to taste
    • 43 kcal

  • Grated parmesan
    50 grams
    • 380 kilocalories

  • Chive


    to taste
    • 30 kcal
  • salt
    to taste
    • 21 kcal

  • pepper
    to taste
    • 79 kcal

  • Laurel


    to taste

Calories refer to 100 grams of product

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

engrave

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

engrave

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

boil

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

to roast

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

peel

Peel them carefully (5) then set them aside.

chop

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

cut bacon

Cut the bacon into cubes (7).

prepare stir-fry

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

Fried bacon

Also add the bacon (9) and brown gently.

add rice

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

disappear

Add the white wine (11).

evaporate

Let the wine (12) evaporate, stirring gently.

add chestnuts

Also add the chestnuts (13).

add broth

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

to mix together

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

whisk

Incorporate a knob of butter (16).

whisk

Also add the grated Parmesan (17) and mix.

chop the chives

Finely chop the chives with a knife (18).

add chives

Add the chives to the risotto (19).

pepper

Perfumed with ground pepper (20).

Risotto with chestnuts

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.

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