Roasted Sprout Risotto with Pancetta and Chestnuts

Absolutely my Idea on waking up this Sunday morning.

Regrets? None.

We already know roasted sprouts, pancetta (or streaky bacon) and chestnuts work together.

Add carnaroli rice (in risotto form) then parmesan to finish the dish.

I'm proud of this, it's earthy, full of umami and there's sprouts and bacon.

(Carnaroli, I find the most forgiving risotto rice, I think.  Vialone Nano is a good choice, if you can find it in Britland and Arborio is a last resort).

 

Ingredients (2):

Risotto Aromats

4 shallots or one medium onion, finely diced

2 stalks of celery, finely sliced

1 TBSP butter

1 TBSP olive oil

Risotto 

140g carnaroli rice

1 TBSP Butter

40 ml white wine

700 ml vegetable stock, warmed (microwave works and 1/2 tsp chicken bouillon can be added)

Extras

4 pan crisped and sliced smoked pancetta or streaky bacon rashers

2 handfuls of sprouts, seared in pancetra/bacon fat and braised with a little stock

2 tsp butter

3 TBSP grated parmesan

100g roast chestnuts

Method:

Make a risotto bianco.  Saute shallot/onion and celery in butter and olive oil until soft without colour.  Around 5 minutes, low heat and lid on.

Turn heat up to medium, add butter abd rice, let the rice clatter in the pan, 2 or 3 minutes. Add the white wine and stir.

Add 1/3 of the stock, stir and stir until the liquid is gone. Reduce the heat.

Add the next third of stock, stir, you can now leave it to simmer gently.

Add crisped pancetta and stir.

Add half the remaining stock, parmesan cheese and butter, whisk.

Stir in sprouts and chestnuts, cover and turn off heat.  Rest for 4 minutes, lid on.

Sprinkle with a little extra cheese after dividing and serving.

Another Holiday Food:

The Boxing Day Sandwich