On humid and foggy days, the ideal is to enjoy warm dishes like this chestnut and speck risotto. A main course that seems to pamper you. Perfect for an autumn dinner! A tasty main course, with a unique flavor.
So easy to cook. A combination of flavors that go perfectly together and will make you shine! Pair it with a nice glass of red wine.
An even more delicious version is the one with the addition of some pumpkin cubes.
To make it even easier, you can use pre-cooked chestnuts that you find at the supermarket, otherwise, you can cook the chestnuts in the oven or air fryer.
Also try these tasty recipes:
- Difficulty: Very easy
- Cost: Affordable
- Rest time: 3 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 812.08 (Kcal)
- Carbohydrates 120.30 (g) of which sugars 12.42 (g)
- Proteins 24.38 (g)
- Fat 23.47 (g) of which saturated 11.73 (g)of which unsaturated 10.79 (g)
- Fibers 6.23 (g)
- Sodium 1,422.88 (mg)
Indicative values for a portion of 11 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
CHESTNUT AND SPECK RISOTTO INGREDIENTS
- 1.5 cups Carnaroli rice
- 14.1 oz chestnuts (oven roasted)
- 5.3 oz speck
- 4 tbsp butter
- 2 tbsp grated Parmesan cheese
- Half glass white wine
- 4.2 cups vegetable broth
- Half onion (chopped)
Tools
- 1 Pan
CHESTNUT RISOTTO PREPARATION
Prepare the sauté by melting the butter and onion chopped into cubes in a pan. In another pan, brown the speck until crispy.
Toast the rice for a minute. Deglaze with white wine.
Add the chestnuts roughly chopped, keeping a few aside for garnishing the plate.
Add the broth gradually to bring to the cooking. Halfway through cooking, add the speck.
Once cooked, turn off the heat and add a frozen knob of butter and some Parmesan, let it rest for a couple of minutes.
Stir and portion.
Plate the risotto by distributing some browned speck cubes and the remaining chestnuts crumbled on top.
Adriana’s Advice
If you prefer, you can add cheese such as taleggio, toma, or whatever you like best at the end of cooking.
