Chestnut Soup
Welcome to this hearty Chestnut and Pancetta Risotto recipe that's perfect for a cozy evening meal. This dish combines the rich flavors of pancetta, aromatic veggies, and tender chestnuts, all simmered in a flavorful broth until the rice is cooked to perfection. Topped with a generous sprinkle of grated aged pecorino cheese, this risotto is a comforting and satisfying dish that will surely warm your soul. Enjoy the delightful combination of textures and flavors in each spoonful of this delicious risotto!
— Constant Cookbook
Ingredients
- 2 Tbs. extra-virgin olive oil
- 2 oz. pancetta, cubed
- 1/2 red onion, chopped
- 3 garlic cloves, minced
- 1 celery stalk, chopped
- 1 cup dried chestnuts, soaked overnight in
- lightly salted water and drained, or substitute
- steamed chestnuts
- 1/4 tsp. fennel seed, lightly crushed
- Leaves from 1 fresh rosemary sprig
- 8 cups chicken stock or water
- Salt and freshly ground pepper, to taste
- 1 cup short-grain white rice
- 2 oz. aged pecorino cheese, grated
Instructions
- In a large saucepan over medium heat, warm the olive oil. Add the pancetta cubes and sauté until they begin to soften, about 2 minutes. Add the onion, garlic and celery and sauté, stirring frequently, until the vegetables begin to soften, about 5 minutes. Sprinkle in the chestnuts, fennel seed and rosemary and stir well for about 2 minutes to combine.
- Pour in the stock and bring to a boil. Reduce the heat to low, cover and simmer until the chestnuts almost begin to fall apart, 1 1/2 to 2 hours, seasoning with salt and pepper after 1 hour.
- Stir in the rice and continue to simmer until the rice is cooked, about 20 minutes. Taste and adjust the seasonings. Ladle into warmed individual bowls and serve. Pass the pecorino cheese at the table.
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