Italian Meat and Poultry Recipes - Chestnut, Bacon, and Thyme Risotto Recipe

Ingredients

• 1/3 cup olive oil

• 1 onion, finely chopped

• 3 garlic cloves, finely chopped

• 4 slices Canadian bacon or prosciutto, diced

• 4 ounces cooked, peeled chestnuts, roughly chopped

• 2 cups risotto rice

• 1/4 cup chopped thyme

• 1/2 cup dry sherry or white wine

• 5 cups hot Vegetable Stock

• 1/4 cup freshly grated Parmesan cheese, plus extra to garnish

• salt and pepper

• pat of butter, to garnish (optional)

• green salad, to serve (optional)

Serves 4

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Method:

1. Heat the oil in a frying pan. Add the onion and garlic and sauté for 5 minutes, until softened but not colored.

2. Add the bacon or prosciutto and cook for a further 5-6 minutes, until the bacon is crisp and just starting to brown.

3. Add the chestnuts and the rice to the frying pan and stir well to coat the grains with the oil. Stir in the thyme and sherry.

4. Add the hot stock, a large ladleful at a time, stirring until each addition is absorbed into the rice. Continue adding stock in this way, cooking until the rice is creamy but the grains are still firm. This should take about 20 minutes.

5. Stir the grated Parmesan into the risotto and season to taste with salt and pepper. Cover and leave to rest for a few minutes before serving.

6. Garnished with extra Parmesan, plus a pat of butter, if you like. Serve with a green salad, if desired.