Chestnut Risotto with Pancetta and Sage

Name: Chestnut Risotto with Pancetta and Sage
Cuisine: European, Italian, Mediterranean
Ingredients: ▪️7 oz. Chestnuts, peeled and ready to eat (you can use pre-boiled and roasted, or do it yourself – more info below); ▪️1 cup whole milk; ▪️7 oz. Pancetta, small dice; ▪️1 yellow onion, small dice; ▪️1 tbsp unsalted butter (if needed, for pan); ▪️3 garlic cloves, minced; ▪️¼ tsp ground nutmeg (can use freshly grated nutmeg too); ▪️Kosher salt, to taste; ▪️2 cups Arborio rice; ▪️7 cups unsalted chicken stock (if buying cartons, buy two 32 oz. cartons); ▪️1/4 cup sage leaves, chiffonade (sliced thin); ▪️2 cups parmesan cheese, grated; ▪️Freshly grated nutmeg, for garnish; ▪️Black pepper to taste

7 steps

Updated at: Thu, 17 Aug 2023 03:50:57 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories594.9 kcal (30%)

Total Fat21.9 g (31%)

Carbs74.7 g (29%)

Sugars3 g (3%)

Protein23.6 g (47%)

Sodium737.9 mg (37%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

7 ozChestnuts

peeled and ready to eat, you can use pre-boiled and roasted, or do it yourself - more info below

1 cupwhole milk

7 ozPancetta

small dice

1yellow onion

small dice

1 Tbspunsalted butter

if needed, for pan

3garlic cloves

minced

¼ tspground nutmeg

can use freshly grated nutmeg too

Kosher salt

to taste

2 cupsArborio rice

7 cupsunsalted chicken stock

if buying cartons, buy two 32 oz cartons

¼ cupsage leaves

chiffonade, sliced thin

2 cupsparmesan cheese

grated

nutmeg

Freshly grated, for garnish

Black pepper

to taste

Instructions

Step 1

1. Add 2/3 of the chestnuts to a blender with whole milk. Blend on the highest setting until smooth. Set aside. Chop the remaining 1/3 of the chestnuts and set aside.

Step 2

2. Heat a large pan or pot on medium high heat. Add the pancetta and cook for 5-6 minutes until it becomes crispy and the fat has rendered into the pan. Remove and keep the remaining rendered fat in the pan.

Step 3

3. Adjust the heat to medium. Add the onions and chopped chestnuts and cook for 3-4 minutes, cooked through and translucent. If you need more fat, add 1 tbsp of unsalted butter. Season with a pinch of kosher salt.

Step 4

4. Add the garlic and half of the sage. Season with a pinch of salt and ground nutmeg, then stir to combine. Cook for 2 minutes, until fragrant. Add the rice and mix with the rest of the ingredients. Toast for 2-3 minutes. Then, add half of the pancetta back into the rice and mix until combined.

Step 5

5. Ladle in the stock (I do 2 ladles at a time), then mix with the rice. Let the rice absorb the liquid. Once the liquid is absorbed, keep repeating until the rice is al dente and creamy. Taste and make sure the rice is cooked through to your liking with a little bite to it.

Step 6

6. Turn off the heat and mix in the chestnut puree. Stir for 1-2 minutes (the rice will absorb some of the milk) and then quickly whip the Parmesan into the risotto until melted and combined. If you want a creamier/more liquid consistency to your risotto, feel free to add more stock.

Step 7

7. Serve risotto and top with crispy reserved pancetta, reserved sage, Parmesan and freshly grated nutmeg!