Chestnut risotto
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Commonly associated with the festive season, chestnuts are actually widely available from September onwards and this sumptuous risotto recipe by Theo Randall is a fantastic way to make the most of these distinctive little nuts. Remember, the trick to a good risotto is lovingly adding the stock, one ladle at a time – this recipe, with a dash of brandy lending a rich, heartiness to an Italian classic, is well worth a little patience.
First published in 2015
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Ingredients
Metric
Imperial
Chestnut risotto
- 1/2 red onion, chopped
- 1/2 celery stick, chopped
- 75g of pancetta, cubed
- 1 sprig of fresh rosemary
- 1 tbsp of olive oil
- 200g of Arborio risotto rice
- 800ml of chicken stock
- 100g of chestnuts, cooked, peeled and finely chopped
- 50ml of brandy
- 75g of unsalted butter
- 100g of Parmesan, grated
- black pepper, freshly ground
SAVE RECIPE
Method
1
Soften the onion, celery, pancetta and rosemary in the olive oil over a low heat for 2-3 minutes. Add the risotto rice and cook for 5 minutes.
- 1/2 red onion
- 1/2 celery stick
- 75g of pancetta
- 1 sprig of fresh rosemary
- 1 tbsp of olive oil
- 200g of Arborio risotto rice
2
Bring the stock to a simmer in a separate pan. Add to the rice pan, ladle by ladle waiting for each to be absorberd before adding the next. Stir continuously for 15 minutes or until the rice is al dente and most of the liquid has been absorbed
- 800ml of chicken stock
4
Cook for a further 2 minutes to cook off the brandy. Beat in the butter, Parmesan and some black pepper. Serve immediately
- 75g of unsalted butter
- 100g of Parmesan
- black pepper
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