Chestnut And Bacon Risotto With Savoy Cabbage Recipes

CHESTNUT AND BACON RISOTTO WITH SAVOY CABBAGE

Steps:

• Pour the chicken stock into a saucepan and bring to a boil.
• Meanwhile, heat the oil in a medium saucepan.
• Add the bacon, onion and celery, cooking gently until the onion is translucent and the bacon is cooked.
• Add the rice and stir so that the rice becomes coated in the oil.
• Add the vermouth and stir until the rice has absorbed all the liquid.
• Now add a ladleful of stock and continue to stir until all the liquid has been absorbed.
• Continue this process for 15 minutes, adding stock by the ladleful.
• Then add the chestnuts and cabbage and continue to cook, adding stock by the ladleful until all the rice is creamy but still has bite - about another 5 minutes.
• Season with salt and pepper, then stir in the butter.
• Divide between serving bowls and pass the Parmesan cheese.

SAVOY CABBAGE RISOTTO

Steps:

• Prepare the savoy cabbage, remove the stalk and cut the leaves into small strips. Peel and dice the onions.
• In a large pot heat the olive oil. Add the onion dices and sautée them. Then add the savoy cabbage together with the rice and sautée for another three minutes, stirring occasionally.
• Deglaze with white wine, let simmer for about two minutes and then add half of the broth.
• Let simmer on medium heat for about 20 minutes, stirring frequently and adding the rest of the broth by and by.
• When the rice has soaked up nearly all the liquid, add the red camembert and the butter. Season with dill and pepper to taste. If you want to you can also top the risotto with some chopped walnuts.

BACON RISOTTO

Steps:

• Heat teh oil in a large, heavy-based pan with a lid. Gently cook the onion and bacon until the onion and bacon is tender and the bacon fat has run out.
• Stir in the rice and garlic and cook over a high heat for 2-3 minutes, until the rice is well coated.
• Add the dried mushrooms and their liquid, the fresh mushrooms, half the stock, the oregano or thyme and seasoning. Bring to a boil, then reduce the heat to low. Cover tightly and leave to cool.
• Check the liquid and if dry, add more liquid as required until the rice is cooked, but not mushy. Just before serving, stir in the butter, white wine, tomatoes and olives and check the seasoning. Serve hot, garnished with thyme sprigs.