Creamy risotto with bacon and chestnuts

Name: Creamy risotto with bacon and chestnuts
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Chestnut Rootstocks; 1 Onion; 2 Garlic cloves; 4-5 Tbsp Olive oil; 250 g Risotto rice; 7-10 Tbsp freshly ground black pepper; 500 ml Vegetable stock; 200 ml dry white wine; 50 g freshly grated Parmesan cheese; 7-10 Tbsp Salt; 125 g streaky smoked bacon; 8 Stem(s) Thyme

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Chestnut Rootstocks
1 Onion
2 Garlic cloves
4-5 Tbsp Olive oil
250 g Risotto rice
7-10 Tbsp freshly ground black pepper
500 ml Vegetable stock
200 ml dry white wine
50 g freshly grated Parmesan cheese
7-10 Tbsp Salt
125 g streaky smoked bacon
8 Stem(s) Thyme

Directions

1
Clean, sanitize and possibly wash the mushrooms (but then drain very well). Peel and finely chop the onion. Peel garlic and chop finely. Heat 2-3 tablespoons of olive oil in a saucepan, add half of the mushrooms and fry while turning. Add onion and garlic and fry over low heat for about 4 minutes, turning
2
Add the rice and briefly sauté. Season with pepper. Gradually add stock and wine, stirring from time to time. Add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes. At the end of the cooking time, stir in the Parmesan cheese. Season again with salt and pepper
3
In the meantime cut the bacon into fine cubes. Wash the thyme, shake dry and pluck the leaves from the stalks. Leave the bacon in a pan until crispy and take it out. Add 2 tablespoons of olive oil to the frying fat, heat up, add the remaining mushrooms and fry while turning. Add thyme and fry briefly. Add bacon, heat up again, season with salt and pepper. Arrange risotto with bacon and chestnuts on plates