Chestnut And Bacon Risotto With Savoy Cabbage Recipes

CHESTNUT SOUP WITH BACON AND CHIVES

Steps:

• In a large saucepan over medium heat, cook bacon until rendered and crisp, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate. Pour off all but 1 teaspoon of the fat. In the same saucepan, melt the butter, and add the carrot, celery, leek, and shallots. Season with salt and pepper. Cook over medium-low heat until softened and golden brown, 8 to 10 minutes.
• Add broth and chestnuts to the saucepan. Bring to a simmer, partially cover, and cook until all the ingredients are soft, about 30 minutes. Let cool slightly, and purée in batches in a blender until very smooth. Return to saucepan, add the cream, and heat thoroughly, adding stock to thin if needed. (A spoon should not leave a trail on the surface of the soup.)
• Season with salt and pepper and ladle into warmed shallow bowls. Garnish with the reserved bacon, a dab of crème fraîche, chives, and a pinch of nutmeg.

SAVOY CABBAGE RISOTTO

Steps:

• Prepare the savoy cabbage, remove the stalk and cut the leaves into small strips. Peel and dice the onions.
• In a large pot heat the olive oil. Add the onion dices and sautée them. Then add the savoy cabbage together with the rice and sautée for another three minutes, stirring occasionally.
• Deglaze with white wine, let simmer for about two minutes and then add half of the broth.
• Let simmer on medium heat for about 20 minutes, stirring frequently and adding the rest of the broth by and by.
• When the rice has soaked up nearly all the liquid, add the red camembert and the butter. Season with dill and pepper to taste. If you want to you can also top the risotto with some chopped walnuts.