This recipe for Chestnut and Mushroom Risotto uses the traditional Italian method.
The ingredients aren’t quite so authentic.
The use of Saffron, however, creates an interesting flavour.
Italians would, of course, use Pancetta. But this can be over 40% fat. That’s why I’ve suggested using lean back bacon.
I can’t resist adding Parmesan Cheese to a dish like this.
But Italians would normally stir in 25 g(or more!) of butter along with the Parmesan. Now butter is 80% fat. That’s why I am quite simply afraid to use it. You, of course, have the choice. I suggest that you carefully consider your state of vascular health before making the decision.
Whatever you decide, I hope you enjoy it!
- 2 Tablespoons Olive oil
- 1 onion, Chopped
- 1 Clove Garlic, Chopped
- 3 Slices Lean Back Bacon, Chopped
- 150 g Chestnut Mushrooms, Sliced
- 2 Tablespoons Frozen Peas
- 250 g Arborio Rice
- 150 g Leftover Cooked Chicken, Cut Small
- 150 g Chestnuts(fresh or vacuum packed), Halved
- 125 ml White Wine
- 1 Pinch Saffron Strands
- 1 Litre Chicken Stock
- 30 – 40 g Grated Parmesan Cheese
- Fry the onions over a medium heat until golden(NOT burnt).
- Add the Garlic and fry for 1 minute.
- Add the Bacon and fry for three minutes.
- Add the Mushrooms and fry for three minutes.
- Add the Frozen Peas and fry for three minutes.
- Add the rice and cook for about 1 min, stirring continuously.
- Add the Cooked Chicken and Chestnuts and heat through.
- Throw in the Saffron Strands.
- Add the White Wine and stir until it bubbles.
- Add 250 ml Chicken Stock and bring to the boil.
- Reduce the heat and simmer until the stock has evaporated.
- Add the three further 250 ml of Chicken Stock, waiting for each one to evaporate before adding the next(lather, rinse and repeat)
- Stir in the Parmesan Cheese and serve.