Home » Risotto with leeks and chestnuts with wine reduction

Risotto with leeks and chestnuts with wine reduction

Refined and perfect for a festive menu

by Ada Parisi
5 min read
Risotto ai porri e castagne con riduzione di vino rosso

Good morning, today touches you in a particular risotto: the risotto with leeks and chestnuts with red wine reduction. Is’ a risotto full of contrasts, 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. Indeed, if you are looking for inspiration for holiday menus, have a look to my 18 RISOTTOS PERFECT FOR THE CHRISTMAS HOLIDAYS. 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, because it has a taste, a perfume and an elegant and special appearance. This is an excellent alternative to classic and traditional rice dishes such as RISOTTO WITH MUSHROOMS.

If you love risotto, from simple and rustic to more creative, then we have a passion in common: dates so a look at all my RECIPES FOR RICE and, seasonal chestnut, my RELATED LINKS. Have a good day!

Risotto ai porri e castagne con riduzione di vino rosso


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )



2 leeks

2 spring onions

280 grams of Carnaroli rice

300 grams of chestnuts (gross weight)

extra virgin olive oil (medium fruity), to taste

30 grams of butter

salt and pepper, to taste

100 grams of bacon

60 grams of grated pecorino Romano Pdo


200 ml of red wine

15 grams of acacia honey

20 grams of brown sugar

fresh Marjoram, to taste


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 them 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 some 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 on 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!


MATCHING: 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 of the company Cincinnatus, that produces this wine with the 'Black good' grape variety, a rare variety and retrieved from this cellar of choirs, in the province of Latina. It's a red wine of body, with scents of wild berries, Recalling the chestnut; sensations of vanilla and sweet cocoa, with soft tannins and perfectly balanced with acidity.

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Giusi Davì November 20, 2015 - 09:01

Good morning, ADA!
This risotto inspires me so much! Good idea to do so for the holidays, so, with a modest commitment, You can propose something special and, at the same time, You can spend your free time for example to go to the movies (my passion)! I must say that I have never used the chestnuts in the kitchen, but I want to try because I don't trust your culinary tastes.
See you soon, Giusi

Ada Parisi November 22, 2015 - 18:22

Hello Giusi! That responsibility give me! I think it is perfect for the holidays because it's sophisticated yet easy, though try it first to make sure that you like it: chestnuts in the kitchen are versatile and tasty, You'll see a couple of other dishes that I hope you'll like! ADA

Maja November 14, 2015 - 12:46

I already knew’ This recipe I'd like- I love chestnuts and risotto, but I wanted to congratulate you because’ and’ truly a great dish. Pretty pillow (My husband doesn't eat) I put the diced smoked duck French (one of my favorite ingredients), but I think would be delicious even without. Everyone did an encore!
Thanks – you're my new cooking guru………..

Ada Parisi November 14, 2015 - 15:50

Thanks Maja! You're probably the only person in the world who has tried this risotto, because typically the risotto scares a little’ all, and the creative ones scare me even more… And for this you make me proud! Great idea the smoked duck, We'd be even herring, everything is tasty and fat. Thank you so much and I, ADA

Maja November 11, 2015 - 12:39

Hi Ada,

Beautiful recipe and photos :)- I can't wait to try it; I love chestnuts and not having ever used in risotto, This recipe inspires me a lot.

I wanted to say that your blog and’ become for me a real source of culinary inspiration! Last night, for my husband's birthday i made gnocchi as a first (until now I had always defeat!) According to your recipe, with great success. They were yummy, “patitissimi” and fluffy, fluffy- delicious! For dessert I made your Apple Pie slight- without sugar (and’ for a while now’ We removed from our diet) and e’ loved it too.
Thanks again and hugs,

Ada Parisi November 11, 2015 - 13:45

Maja you with this brief comment I've really improved my day! I love to cook and share my recipes, but obviously not having direct contact with those who sometimes wonder if replication is worth, If someone really is interested in what I do. And have your comments to let me know when I do well, and even when I do bad, because it happens. Today your enlightened me! Thanks! ADA


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