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Mushrooms, Chestnut and Pancetta Risotto with Thermomix



Would you like to try a very autumnal risotto? Here it is the recipe to prepare a Mushrooms, Chestnut and Pancetta Risotto. It couldn't be more autumn evoking!

I read this recipe for the mushrooms and chestnut risotto on the Amando.it website in the thermomix recipes dedicated section.

When I read it it attracted me immediately. I asked myself how they would taste together with pancetta too? Basically mushrooms and pancetta is a frequent combining, but what about chestnut? Chestnuts have got a very particular, sweet and grainy taste. I usually eat them roasted. And in a risotto? How could they taste?

The answer? It's a recipe you must try! A new taste, a very original and autumnal dish that will surprise your guests.

If you want to prepare a perfect risotto I suggest you read my advice on the article Cooking Risotto Suggestions.

If you want other ideas for a risotto I propose:
Artichokes Risotto
Seafood Risotto
Vegetables Risotto
Speck and Robiola Cheese Risotto
Italian Radicchio and Taleggio Cheese Risotto
Squids and Mushrooms Risotto
Asparagus and Pancetta Risotto
Zucchini, Carrot and Shallot Risotto


Ingredients


- 320 g Rice
- 1 Dried Mushrooms Sachet
- 160 g Chestnuts Boiled and Peeled
- 30 g Onion
- 1/2 White Wine Glass
- 100 g Smoked Pancetta in cubes
- 70 g Butter
- 20 g Extra-virgin Olive Oil
- Parmesan Cheese to taste
- 850 g Vegetable Stock (make it with 1 L of water and 1 spoon of Thermomix Stock Cube)


How to prepare the Mushrooms, Chestnut and Pancetta Risotto with Thermomix


Boil chestnuts and peel them.

Put dried mushrooms in a small bowl with some tepid water and let soak for about 30 Min.

Prepare the vegetable stock. Use 1 L of water and add 1 spoon of Thermomix Stock Cube when it boils. You may prepare it in your Thermomix too at a temperature of 100°C and at Speed 1.

Pour oil in the bowl with the onion and the mushrooms (well-strained, don't throw away the soaking water) and the pancetta in cubes. 2 Min. 90°C Speed 1.

Put rice in the bowl and brown. 2 Min. 100°C Speed 1.

Pour wine and let evaporate. 2 Min. 100°C Speed 1.

Add mushrooms soaking water (after filtering it with a strainer, about 140 g) and the stock. 15 Min. 100°C Speed 1.

If it is too watery, when it reaches the 12th minute, cook at Varoma temperature with inclined measuring cup.

Put the chestnuts at the end of the cooking and the remaining butter. 1 Min. Speed 1.

Pour rice in a quite large serving dish and spread some parmesan cheese on the risotto. Amalgamate.

You can dress dishes with some shredded parmesan cheese.


My advice


You can use some fried sage to dress your dish. The effect is very good!


Translated from the Italian recipe
RIsotto Funghi Porcini, Castagne e Pancetta Bimby


Photocredit: Album di WordRidden








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