Good morning, today touches you in a particular risotto: risotto with leeks and chestnuts with red wine reduction. I'm used’ rich in contrasts risotto, I have drawn up ahead of the festive season, When – during Christmas dinner or new year's Eve dinner or lunch – you are looking for something different and unusual to amaze at the table, but without spend hours and hours in the kitchen. The risotto with leeks and chestnuts with red wine reduction prepares very quickly, You can also avoid the affect of the die and boil the chestnuts and then peel, simply by using the dried chestnuts boiled until rewet. The wine sauce is easy but very effective: the drops scattered randomly on the plate make it almost an abstract work and the play of contrasts between the tangy Bacon, the sweetness of the risotto and the acidity a little’ sugar content of wine is very enjoyable. If you are not using the bacon, This risotto with leeks and chestnuts with red wine reduction is also perfect for vegetarians. It is worth preparing it for special people.
LEEK AND CHESTNUT RISOTTO WITH RED WINE REDUCTIONPrint This
- FOR RICE:
- 2 leeks
- 2 spring onions
- 280 grams of Carnaroli rice
- 300 grams of chestnuts (gross weight)
- extra virgin olive oil (medium fruity), just enough
- 30 grams of butter
- salt and pepper, just enough
- 100 grams of bacon
- 60 grams of grated pecorino Romano Pdo
- FOR WINE REDUCTION:
- 200 ml of red wine
- 15 grams of acacia honey
- 20 grams of brown sugar
- fresh Marjoram, just enough
To prepare the risotto with leeks and chestnuts, let's start from the red wine reduction: put in a saucepan the wine, honey, brown sugar and a few leaves of Marjoram, mix well and cook the liquid plan by Simmons until it will be reduced by two thirds and not will veil the spoon. Pour into a bowl and set aside.
Wash the chestnuts, cut them with a knife and boil them in salted water for 20 minutes, then cool slightly under the water and peel them. Remove the second skin and chop them coarsely, leaving 4 whole aside.
Wash the leeks and spring onions, clean them and put the pieces of scrap in a pan. Cover with water and cook for 30 minutes. With this ' broth’ We will cook the risotto. Finely chop the rest of the leeks and onions and brown them in a wide-bottomed casserole (preferably in copper) with a drizzle of extra virgin olive oil and a little’ of broth. Add salt and cook covered until tender, continue to add broth if necessary. Mix the vegetables and set aside.
In the same pan in which you cooked the leeks, toast the rice in a little extra virgin olive oil, then add the cream of Leek and scallion and start cooking the risotto gradually adding the broth. Halfway through cooking the risotto with leeks, combine the chestnuts, season with salt, pepper and finish cooking to the wave. Stir in butter and pecorino fire off.
Cut the bacon into small cubes very small (brunoise) and skip it in the Pan without other fat until crisp.
Composition of the dish: serve the risotto with leeks and chestnuts sprinkled with diced bacon and a few leaves of marjoram, then decorate with a chestnut whole. Dropping the pot a few drops of red wine reduction at random and serve immediately. Bon appétit!
THE PAIRING: In this recipe from the delicate balance between sweet and bitter, We match the same that we used to make red wine reduction: Hercules, IGT Lazio at the company Cincinnatus, which produces this wine with the grapes ' good ' Black, a rare variety and retrieved from this cellar of choirs, in the province of Latina. I'm used’ a red wine of body, with scents of wild berries, Recalling the chestnut; sensations of vanilla and cocoa cake, with soft tannins and perfectly balanced with acidity.