You blink once and suddenly it's November! Autumn is in full swing, and while the trees shed their leaves, we humans bundle up more and more. That's one side of things. On the other hand, autumn also has a lot to offer, especially when it comes to food: chestnuts are a typical autumnal delicacy. And we have conjured up a chestnut risotto with Roquefort and sage that is simply melt-in-the-mouth delicious.
This hearty recipe is certainly something to sink your teeth into, but anyway, your bikini figure is taking a break for now. And we promise you: this risotto will chase away the autumn blues as if by magic.
Creamy Arborio rice in a sauce of white wine, veal jus, vegetable broth, savory Roquefort, nutty chestnuts, aromatic piment d’Espelette, and a touch of spicy sage, which rounds off the whole thing harmoniously in a perfect way. The recipe is also quite simple and quick to prepare. If you follow the instructions here in the recipe or in our video, you should be able to enjoy this delicious mood-lifter 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 veal jus in 500 ml water
- 500 ml vegetable broth
- 1 glass Alento white wine
- 3-4 tbsp Macérât olive oil
- 1 onion
- 2 cloves of garlic
- 1 tsp Piment d’Espelette
- 1 pinch Fleur de sel
- We start classically by dicing the onion and garlic. Then we heat the pot, pour 3-4 tbsp of Macérât olive oil into the pot, and sauté the onion and garlic until translucent. In addition to high-quality olive oil, the Macérât olive oil also contains an olive essence that gives the dish an “olivey” base note and also pairs perfectly with the flavor of the Roquefort.
- Now we add the Arborio rice to the onion and garlic and stir it for 1 minute.
- The next step is the base for the risotto. We first add the white wine and stir it over low heat until it has almost completely evaporated.
- We now repeat this step alternately with the vegetable broth and the veal jus. The risotto must be stirred constantly. Just before the liquid has completely evaporated, we add more broth or jus. Now one of our main ingredients also goes into the pot: the delicious chestnuts.
- After about 20 min., the rice should have the perfect consistency. Sometimes some liquid remains, but that's not a problem. The main thing is that the rice is still “al dente,” meaning firm to the bite.
- Now we're almost there. We add some Fleur de sel and 1 tsp Piment d’Espelette, followed by the Roquefort cut into small pieces and the butter. Now stir everything together thoroughly.
- Finally, we add the 4 sage leaves cut into pieces so that they can release their wonderful aroma.
Risotto tastes best freshly prepared, but even reheated, it will by no means disappoint you.
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". We have adapted it slightly for our purposes.
