Chestnut and Taleggio Risotto is very creamy, a different recipe from the usual and very good. We are used to eating chestnuts in desserts, but they are also great in savory dishes!
At the greengrocer’s stalls this season there are chestnuts, we have a lot of fun going to the woods to collect them and we always find many, so over the years I have looked for new recipes not to eat them always in the same way.
I have already experimented by putting chestnut puree in the mixture for Meatballs, and since we liked them, I thought of making a risotto with them, pairing them with a cheese with a strong flavor, Taleggio. I used this well-known Lombard cheese that I love because it contrasts with the taste of chestnuts, if you can’t find it you can replace it with a similar cheese.
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very cheap
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 10.5 oz Carnaroli rice
- 7 oz chestnuts, boiled (already cleaned)
- 4.2 oz Taleggio
- vegetable broth (with homemade stock cube)
- Half carrot
- 2 tbsps extra virgin olive oil
- salt
How to Prepare Chestnut and Taleggio Risotto
Mash the boiled chestnuts with a fork and set them aside.
Finely chop the carrot and sauté it in a saucepan with two tablespoons of oil for a minute.
Add the rice and after toasting it for about two minutes while stirring, add the chestnut puree and a ladle of broth. Stir and cook by adding one ladle of broth at a time, letting it evaporate and adding more as the risotto dries. Continue until the rice is cooked and season with salt.
Turn off the heat and add the Taleggio, stirring well to mix it and form the creamy texture that makes it so delicious. Divide the Chestnut and Taleggio Risotto onto plates and serve immediately.
Your Questions
Can I use the boiled chestnuts that are already prepared?
Of course, you can find them in vacuum-sealed bags, proceed as with the fresh product.
