Autumn Chestnut and Savory Bacon Risotto with Savoy Cabbage
Embrace the essence of fall with this luxurious chestnut and bacon risotto, perfectly complemented by tender savoy cabbage. Whether you choose to roast your own chestnuts or opt for convenient vacuum-packed options, this dish bursts with rich flavors and creamy textures that evoke the comforting warmth of autumn dinners. An ideal choice for a cozy night in or as a delightful side for a festive gathering, this decadent risotto will surely impress your guests as it tantalizes their taste buds. Serve it as a main course for two or as a side dish for four, and elevate your culinary repertoire with this exceptional recipe.
4
Servings
200
Calories
13
Ingredients
Ingredients
Chicken stock
3 cups (heated)
Olive oil
1 tablespoon (for cooking)
Side bacon
3.5 ounces (cut into 1-inch pieces)
Onion
1 small (finely diced)
Celery ribs
4 (finely diced)
Arborio rice
3/4 cup (dry)
Dry vermouth
2 tablespoons (for deglazing)
Cooked chestnuts
7 ounces (chopped)
Savoy cabbage
1 cup (finely shredded)
Salt
to taste (for seasoning)
Black pepper
to taste (freshly ground for seasoning)
Unsalted butter
1 tablespoon (for finishing)
Parmesan cheese
to taste (freshly grated for serving)
Instructions
1
In a medium saucepan, pour in the chicken stock and bring it to a gentle boil. Keep it simmering on low heat throughout the cooking process.
2
In another large saucepan, heat the olive oil over medium heat. Add the bacon pieces and cook until they are nicely browned, releasing their flavorful fat.
3
Once the bacon is cooked, stir in the finely diced onion and celery. Cook gently for about 5 minutes, or until the onion turns translucent and soft, stirring occasionally.
4
Next, add the Arborio rice to the saucepan, stirring well to coat it in the flavorful oil. Toast the rice for 1-2 minutes until it becomes slightly translucent.
5
Pour in the dry vermouth and stir continuously until the rice has absorbed all the liquid, enhancing the dish with its distinct aroma.
6
Begin adding the simmering chicken stock one ladleful at a time, stirring frequently. Allow the rice to absorb the stock before adding more. Continue this process for 15 minutes.
7
After 15 minutes, add the chopped chestnuts and shredded savoy cabbage to the risotto, then continue to cook, adding stock ladle by ladle until the risotto achieves a creamy consistency while still being al dente. This should take an additional 5 minutes.
8
Season the risotto with salt and freshly ground black pepper to taste. Stir in the unsalted butter until melted and fully incorporated, adding richness to the dish.
9
Serve the risotto hot in bowls, garnishing with freshly grated Parmesan cheese. Enjoy this hearty dish!
Nutrition Information
7.5
Fat
22.5
Carbs
6.25
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The dish is an Autumn Chestnut and Savory Bacon Risotto with Savoy Cabbage, designed to embrace the flavors of the fall season.
What type of rice is required for this risotto?
The recipe calls for 3/4 cup of dry Arborio rice, which is ideal for achieving a creamy risotto texture.
How many servings does this recipe yield?
This recipe yields 4 servings if served as a side dish or 2 servings if served as a main course.
What are the calorie counts per serving?
Each serving contains approximately 200 calories.
How much fat is in one serving of this risotto?
There are 7.5 grams of fat per serving.
What is the carbohydrate content for this dish?
Each serving provides 22.5 grams of carbohydrates.
How much protein does this risotto provide?
The dish contains 6.25 grams of protein per serving.
What kind of chestnuts should be used?
You can use 7 ounces of cooked chestnuts that are either freshly roasted or vacuum-packed for convenience.
What variety of cabbage is used in this recipe?
One cup of finely shredded Savoy cabbage is used to add texture and flavor.
How should the bacon be prepared?
Use 3.5 ounces of side bacon cut into 1-inch pieces and cook them until nicely browned.
What is the purpose of dry vermouth in this recipe?
Two tablespoons of dry vermouth are used to deglaze the pan and enhance the dish with a distinct aroma.
What type of stock is recommended for the base?
The recipe requires 3 cups of chicken stock, which should be kept simmering throughout the cooking process.
How long should the rice be toasted?
The Arborio rice should be toasted for 1 to 2 minutes until it becomes slightly translucent.
When do you add the chestnuts and cabbage?
Add the chopped chestnuts and shredded Savoy cabbage after the rice has been cooking with stock for 15 minutes.
How long is the total cooking time for the rice?
The rice cooks for an initial 15 minutes before adding vegetables, followed by an additional 5 minutes for a total of approximately 20 minutes.
What should the final texture of the risotto be?
The risotto should achieve a creamy consistency while the rice remains al dente.
How is the risotto finished for extra richness?
One tablespoon of unsalted butter is stirred in at the end until melted and fully incorporated.
What seasoning is used?
The dish is seasoned with salt and freshly ground black pepper to taste.
What is the suggested garnish for serving?
Serve the risotto hot in bowls garnished with freshly grated Parmesan cheese.
How should the onion and celery be prepared?
You need one small onion and four celery ribs, both finely diced.
Is there a specific oil used for cooking?
Yes, one tablespoon of olive oil is used to cook the bacon and aromatics.
How should the stock be added to the rice?
The simmering chicken stock should be added one ladleful at a time, allowing the rice to absorb the liquid before adding more.
What category of food does this recipe fall under?
This recipe is categorized under Rice dishes.
Can this recipe be served at a formal event?
Yes, it is described as a delightful side for a festive gathering or a decadent main course.
What are the primary tags associated with this recipe?
Key tags include risotto, chestnut, bacon, savoy cabbage, and autumn recipe.
Is this dish considered comfort food?
Yes, it is specifically tagged as comfort food and a hearty meal.
How many ingredients are in this recipe?
There are a total of 13 ingredients used in this dish.
What is the first step in the instructions?
The first step is to pour chicken stock into a medium saucepan and bring it to a gentle boil.
How long do you cook the onion and celery?
Cook the onion and celery gently for about 5 minutes until the onion is translucent and soft.
Does this recipe include sugar or cholesterol information?
No, the provided data indicates that sugar and cholesterol values are not specified.