Risotto with Mushrooms and Chestnuts

Summary

Ingredients

• 320 g rice (risotto rice)
• 200 g porcini mushrooms, fresh or
• 20 g porcini mushrooms, dried
• 300 g chestnuts (sweet chestnuts - chestnuts), possibly pre-cooked
• possibly salt water
• 1 tablespoon butter
• Salt and pepper, black
• 1 onion (s)
• 0.5 ½ glass red wine
• 1 ½ liter broth or hot water
• 50 g bacon (pancetta) or smoked bellies or bacon
• 1 bay leaf
• 1 handful parmesan, freshly grated
• 1 tablespoon butter

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Instructions

1. Soak the dried porcini mushrooms in a little water. Either cut the chestnuts in a cross shape or cut into quarters and cook in salted water for about 20 minutes until soft. Peel and chop up a bit. Cut fresh porcini mushrooms into thin slices. Finely chop the onion.
2. Cut the bacon into small cubes and fry in 1 tablespoon butter. Remove the bacon and fry the onions, mushrooms and chestnuts in the fat until the onions are translucent. Add the rice and fry for a few minutes, stirring constantly.
3. Pour red wine (and the soaking water from the mushrooms) on top. Season with bay leaves, salt and pepper and add the bacon again. From time to time add a little broth so that it has a mushy consistency and cook the whole thing `al dente` depending on the type of rice. Remove from heat, stir in the parmesan and butter and serve immediately.