OMG: Chestnut Risotto w/ Brussels Sprouts & Pancetta


I hate that expression, but since I now text so much, "L.O.L." and "O.M.G." have become the new lingo.

The most recent text abbreviation I learned is L.M.K. (took me a while to figure that one out) means "Let me know".

Well we can file this recipe under O.M.G. recipes.....that's how delicious it is.

It is the perfect fall dinner party dish.

It serves 6 people, along with a salad and maybe some hors d'oevres.

Make it. It's so yummy.

You will need to have everything mise en place (ready, set, go).

For risotto to turn out well, you need a short grain rice such as arborio or bomba rice.

It takes about 30 minutes total, and even the stirring didn't bother me this time.
I heated my stock in the microwave in a glass Pyrex measuring cup, to make life easier.

Risotto w/ Chestnuts & Brussels Sprouts: (adapted from The Jewels of New York)

4 tablespoons butter
2 large shallots, chopped
1 lb. Brussels sprouts, finely sliced, save some whole leaves for garnish
3/4 cup white wine (I used a Verdicchio, nice and dry from Italy)
1 cup arborio rice
4 cups chicken stock

olive oil for frying

1 package or small jar of cooked chestnuts, chopped
1/4 lb. pancetta, sliced into 1/4" strips
salt and pepper to taste
1/4 cup Parmigiano-Reggiano cheese
2 tablespoons butter to finish (optional)

Heat stock in a medium saucepan and keep it on a low simmer or heat in a glass measuring cup in the microwave for 2 minutes.

In a large shallow saucepan, melt butter over medium heat.

Add the shallots and Brussels sprout slices. Cook until soft, about 8 minutes.

Mix in arborio rice and the wine. Increase heat; bring to boil, then turn the heat down to a simmer and gradually add ladlefuls of hot stock, stirring the starch out of the rice, allowing each ladle of stock to be absorbed before adding the next.

Continue to add stock until the rice is cooked but al dente, about 25-30 minutes.

In the meantime fry the Brussels sprout leaves in oil in a separate pan, until crispy and set aside on a paper towel lined plate. In the same pan, fry the pancetta until crispy and set aside.

Stir the chestnuts and Parmigiano Reggiano cheese into the tender risotto. Season with salt and pepper. Spoon into shallow bowls and finish with a sprinkling of crispy brussels sprout leaves and garnish with the pancetta.

You can stir in extra butter if desired, which is traditional with risotto, however, I didn't feel the dish needed any more richness.

This was fabulous and we enjoyed it with a glass of the Verdicchio that I used to make the risotto.

L.M.K. if you like it.


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Katie C. said…
When you say that this could be a company dish, did you mean that these quantities make it a side dish or a main course? It looks very yummy. I guess if you wanted to serve this with meat, pork of some sort would probably be a good choice...omg, I love pork chops and brussel sprouts! ;-)

I look forward to your posts every morning.
Unknown said…
This looks soo good! Also I made brussels sprouts last night and I was complaining about how they lose their nice bright green color, so thanks for the idea of frying leaves as a garnish. Much prettier!
Stacey Snacks said…
Katie C.,
When I say "dinner party dish" in my world that means it's delicious enough to serve for company.

These measurements would serve 4 as a main dish (served w/ a salad) , and 8 as a side dish. Use your judgement, we eat a lot in my family, so always double!

I'm definitely making this one! LOVE brussel sprouts; LOVE chestnuts and LOVE risotto, although you-know-who makes a w-a-a-y better risotto than I ever manage.
have a lovely weekend
Ciao Chow Linda said…
Yes, this is a omg recipe. I love all the ingredients, but honestly am wary of buying those chestnuts in a bag from China, given all the problems with Chinese imported foods. If you have a good source of European chestnuts already cooked and shelled, let us know. It would save a lot of time and effort.
Stacey Snacks said…
I agree with Linda (Ciao Chow):

NEVER buy nuts from CHINA or fish from CHINA!!!!! ew.

I only buy my chestnuts (seen in photo) from FRANCE. They are vacuum packed in a jar, though pricey, worth it.

Stacey Snacks said…
PS Kings supermarkets in NJ has the French Marons (chestnuts) does Whole Foods.
Christine said…
Perfect timing. It finally has cooled a bit here and I had risotto on my mind. Since I'm going to Whole Foods tomorrow, will pick up chestnuts and pancetta. This will be my weekend treat since it's supposed to be in the 90's next week.
zenchef said…
What is the abbreviation for I'm hungry, feed me now? :)

Hi Stacey!
Claudia said…
If Stacey's saying OMG - I knew I had to check it out. Its worthy of a lapse and being an adolescent. Will be trying this when I find the chestnuts. Just so you know - I do have limits and draw the line at "awesome."
Oh wow. I'm all over this! You're killing me!
Eileen said…
Another recipe I will be making! This sounds absolutely divine! I love brussel sprouts and pancetta! I served that combination alongside grilled swordfish the other night.
Oui Chef said…
I got in the habit of cooking with chestnuts when I lived in France, and I love them so. Paired with brussels sprouts as they are here must be amazing. WTG, Stacey!
Lisa Nickerson said…

Indeed an OMG dish. Made it last night. Adding it to my fall/winter repertoire ...

I made a poached pear for dessert -- all was well.

TY for posting this.