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Red wine risotto with chestnuts, mushrooms and cavolo nero
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Elevate your risotto with mushrooms, chestnuts, kale, and pancetta for a gourmet twist.
Ingredients:
  • 1.25 litres chicken style liquid stock
  • 36.40 gm olive oil
  • 90g butter
  • 40g lean mild pancetta, finely chopped
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 400g (2 cups) arborio rice, (or carnaroli, or vialone nano rice)
  • 200ml red wine
  • 75g finely grated parmesan, plus extra, to serve
  • 200g Swiss brown mushrooms, thickly sliced
  • 2 tsp thyme leaves
  • 100g peeled cooked chestnuts, coarsely chopped
  • 1 bunch cavolo nero (see note) (Tuscan kale), stems trimmed, leaves torn, or baby spinach
Instructions:
  • In a saucepan, bring chicken stock to a boil, then simmer gently over low heat.
  • In a heavy-based pan over medium heat, heat oil and butter. Add pancetta, onion, and garlic. Cook for 8 minutes until onion is soft. Stir in rice for 2 minutes until coated. Pour in wine and let it almost evaporate. Gradually add stock, stirring constantly. When 250ml (1 cup) of stock remains, mix in Parmesan, salt, and pepper. Remove from heat, stir in remaining stock, cover, and set aside.
  • In a large frying pan, heat the remaining butter over high heat until it starts foaming. Add mushrooms, thyme, and chestnuts, and cook until mushrooms are golden, flipping them occasionally. Then, add cavolo nero and cook until wilted.
  • When ready to serve, divide the risotto equally among shallow bowls, then garnish each with the mushroom mixture and a sprinkle of additional parmesan.

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