Chestnut and Speck Risotto.

Easy recipe to cook a Chestnut and Speck Risotto, Italian Tradition.

Risotto is one of my favorite Italian dishes, from the Milanese tradition.

When it comes to foggy and gloomy days I love cooking hot dishes like this Chestnut and Speck Risotto, that mixes together some of my favorite ingredients of the season.

Half part of my family comes from Milan and that’s why risotto is a very recurring dish on our table, since I was a little girl. You can cook it with infinite ingredients and it could be a very complete dish. Every season you can personalize it with seasonal products and give to it the taste you most love.

In autumn I particularly love to add chestnuts and speck (and sometimes also apples), and I love the salty/sweet result.

#CihcTips. Make it creamy but never overcook it.

INGREDIENTS (4 people).

  • 320 g carnaroli rice
  • 150 g speck (sliced in big chunks)
  • 200 g chestnuts (already cleaned and boiled)
  • 5/6 kitchen spoon of Parmesan Cheese
  • 1/2 white onion chopped in tiny pieces
  • 1 litre hot vegetable broth
  • salt and pepper

DIRECTIONS.

Put in a risotto pan (or a non-stick pan) the chopped onion with a spoon on broth. You can also use olive oil istead of broth (it will be more tasty but less healthy).

When the onion is softened ad the rice, stir and let it toast for a minute. Then add broth, in small quantity per time, continuously and stir the rice. Whet it is half cooked, add chestnuts, speck and parmesan cheese. Stir and continue add broth in small quantity. Add salt and pepper at your personal taste and let it finish the cooking. When the rice comes to a creamy effect, but before it is overcooked, it is the time to serve it.

My personal suggestion to avoid overcooking but to keep the creamy effect is to add more frequently but in small quantity the broth so you can stop before its too late.

RISOTTO SPECK CHESTNUT

MORE AUTUMN/WINTER RECIPES HERE:

The One With The Pumpkin Pie

The One With The Apple Crumble

 

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