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).....it 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.