Chestnuts and bacon risotto with rosemary


post-title

How to cook risotto with dried chestnuts and bacon, a rosemary flavored recipe to be flavored with grated Parmesan cheese.


Ingredients for 4 portions

- Bacon 50 g

- Rosemary


- Grated Parmesan cheese

- Rice gr 300

- 4 handfuls of dried chestnuts


Preparation of chestnuts and bacon risotto

Soak the chestnuts in a liter of cold salted water.

After about 8 hours put the pot on the fire and cook them for a long time until they flake.

In another pan, brown the bacon and a little chopped rosemary in 5 tablespoons of oil.


After 5 minutes add the rice and toast it for a few minutes.

Pour the broth with the chestnuts into the pot and cook, stirring often, until the rice is well whipped.

Recommended readings
  • How to make ricotta and spinach tortelli from Maremma
  • Timbale of rice and baked eggplant
  • Tagliatelle with saffron sauce and mussels
  • Pasta with gorgonzola and cooked ham
  • Tagliatelle with shrimp and peppers

Adjust the salt, pepper and add a couple of spoons of cheese.

Remove immediately from the heat and serve the risotto with more cheese.

LEEK, CHESTNUT & WILD MUSHROOM RISOTTO (February 2024)


Tags: First classics
Top