You only have to blink a second and it's already November! Autumn is in full swing, and while the trees shed their leaves, we humans are increasingly wrapping ourselves up. That's one side of the coin. On the other hand, autumn also has a lot to offer, especially in culinary terms: chestnuts are a typical autumnal delicacy. And with them, we've conjured up a chestnut risotto with Roquefort and sage that's simply melt-in-your-mouth.
This hearty recipe is a real treat, that much is certain, but your bikini body is on hiatus for now anyway. And we promise you: this risotto will magically blow away the autumn blues.
Creamy Arborio rice in a sauce of white wine, veal jus, vegetable broth, hearty Roquefort, nutty chestnuts, aromatic piment d'Espelette, and a hint of spicy sage, which perfectly rounds it all off. The recipe is also quite simple and quick to prepare. If you follow the instructions in this recipe or in our video, you should be enjoying this tasty, happy dish in about 30 minutes.
With that in mind: have fun!
Ingredients:
- 300 g Arborio rice
- 150 - 200 g Roquefort
- 30 g butter
- 150 g pre-cooked chestnuts
- 1 can of veal jus in 500 ml water
- 500 ml vegetable stock
- 1 glass of Alento white wine
- 3-4 tbsp Macérât olive oil
- 1 onion
- 2 cloves of garlic
- 1 tsp Espelette pepper
- 1 pinch of fleur de sel
- We start the classic way by dicing the onions and garlic. Then we heat the pan, pour in 3-4 tablespoons of Macérât olive oil, and fry the onions and garlic until translucent. In addition to high-quality olive oil, the Macérât olive oil also contains olive essence, which gives the dish an "olive" base note and also pairs perfectly with the flavor of the Roquefort.
- Now add the Arborio rice to the onions and garlic and stir for 1 minute.
- The next step is the base for the risotto. First, add the white wine and stir over low heat until it almost completely evaporates.
- We now repeat this step, alternating between the vegetable broth and the veal jus. The risotto must be stirred constantly. Just before the liquid completely evaporates, we add more broth or jus. Now we add one of our main ingredients to the pot: the delicious chestnuts.
- After about 20 minutes, the rice should have the perfect consistency. Sometimes a little liquid will remain, but that's okay. The main thing is that the rice is still "al dente," or firm to the bite.
- Now we're almost there. We add some fleur de sel and 1 teaspoon of Espelette pimento, then the Roquefort, cut into small pieces, and the butter. Mix everything thoroughly.
- Finally, we add the 4 sage leaves cut into pieces so that they can spread their wonderful aroma.
Risotto tastes best freshly prepared, but it will not disappoint you when reheated either.
Wine recommendation: Enjoy this autumnal dish with your loved ones and our delicious Alento white wine.
We wish you bon appétit!
Photos and text by Christian Kuhn / www.image-01.com/
You can find all the ingredients at a glance here .
- - -
The original recipe comes from the food blog "Kleiner Kuriositätenladen" (Little Curiosity Shop) . We've adapted it slightly for our purposes.
