The Chestnut and Speck Risotto Recipe You Will Love.

Chestnut and Speck Risotto.

An easy but tasty recipe from the Italian tradition, a tasty risotto that will surprise your guests.

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.

Even if risotto is one of our family tradition dishes, I think this recipe came out from my pan one of that nights when I had almost anything in the fridge but I would have loved to cook a cute dinner for my husband.

I usually start cooking risotto at the beginning of October, when he weather begins to be more chill and its so lovely to eat hot dishes that make you fell cozy. Adding chestnuts and speck (and sometimes also apples), gives such a salty/sweet taste that I specially love.

This chestnuts and speck risotto recipe really is a quick and easy one, that can give you big satisfactions with not so much effort. To make it even easier you can use pre boiled chestnut (also the one with honey could work – giving a delicious extra sweetness to the recipe), you have less to so and they usually are very soft and sweet while the ones you have to cook sometimes are a (negative) surprise.

Just Remember: make it creamy but never overcook it.

RISOTTO SPECK

Chestnut and Speck Risotto

An easy recipe from the Italian tradition, a tasty risotto that will surprise your guests for you fall dinners and even for Christmas Day.
Prep Time 30 mins
Course Main Course
Cuisine Italian
Servings 4 people

Ingredients
  

  • 320 g carnaroli rice
  • 150 g speck (sliced in big chunks)
  • 200 g chestnuts (already cleaned and boiled)
  • 6 tbsp Parmesan Cheese
  • 1/2 white onion chopped in tiny pieces
  • 1 liter hot vegetable broth
  • salt and pepper at your own choice

Instructions
 

  • 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 add stir the rice.
  • When 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 FROM MY KITCHEN:

The One With The Pumpkin Pie

The One With The Apple Crumble

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1 Comment

  1. Sofia
    July 1, 2019 / 11:42 am

    sembra squisito.

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