Chestnut And Bacon Risotto With Savoy Cabbage

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This combination is so autumnal. Roast your own chestnuts if you wish or you can buy cooked vacuum-packed chestnuts at specialty stores. This is rich, filling risotto from food and drink. This will serve two as a main course, or four as a side dish. :)

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Steps

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Pour the chicken stock into a saucepan and bring to a boil.

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Meanwhile , heat the oil in a medium saucepan.

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Add the bacon , onion and celery , cooking gently until the onion is translucent and the bacon is cooked.

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Add the rice and stir so that the rice becomes coated in the oil.

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Add the vermouth and stir until the rice has absorbed all the liquid.

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Now add a ladleful of stock and continue to stir until all the liquid has been absorbed.

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Continue this process for 15 minutes , adding stock by the ladleful.

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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.

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Season with salt and pepper , then stir in the butter.

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Divide between serving bowls and pass the parmesan cheese.

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Ingredients

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chicken stock, olive oil, side bacon, onion, celery ribs, arborio rice, dry vermouth, chestnuts, savoy cabbage, salt & freshly ground black pepper, unsalted butter, parmesan cheese