Lexi Martone

Cauldron Cookbook: Bourbon Chestnut Risotto

December 20, 2017 0 Comments

Bourbon Chestnut Risotto

Bourbon Chestnut Risotto

Ingredients

  • 4 cups chicken, unsalted
  • 1 tbs olive oil
  • 2 tbs butter
  • 1/2 cup white onion, diced
  • 1 cup Arborio rice
  • 1/2 cup bourbon
  • 1/2 cup chestnut puree
  • 1/3 cup parmesan, finely grated
  • 1.5 tbs butter
  • 1tsp thyme
  • 1 1/2 cup roasted chestnuts, roughly chopped
  • salt
  • pepper

Instructions

  1. Simmer stock in a medium sauce pan.
  2. In a large saute pan, add olive oil, 2 tbs butter and onions. Cook until soft.
  3. Add rice, stir to coat in oil and butter. Cook for 1-2 min.
  4. Add bourbon, flambe and simmer until almost all liquid has evaporated, stirring occasionally.
  5. Add stock 1 ladle at a time. Cook, stirring, until almost all liquid is absorbed between each addition. Continue until there is about 1/2 cup stock left and rice is cooked to al dente, about 20-25 min.
  6. Remove rice from the heat. Add chestnut puree to risotto and stir.
  7. Add 1.5 tbs butter, parmesan, 1 tsp salt, 1/2 tsp pepper and thyme. Mix to combine. Adjust seasoning to taste.
  8. Fold in roasted chestnuts.
  9. Add the last 1/2 cup of stock right before serving.
http://leximartone.com/cauldron-cookbook-bourbon-chestnut-risotto/

December 20, 2017

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