You only blinked once and it's already November! Autumn is in full swing and while the trees are shedding their leaves, we humans are buttoning up more and more. That's the page. On the other hand, autumn also and above all has a lot to offer in culinary terms: chestnuts are a typical autumn delicacy. And we used them to conjure up a chestnut risotto with Roquefort and sage that just melts away.
This hearty recipe has it all, that's for sure, but the bikini figure has a break anyway. And we promise you: this risotto blows away the autumn blues as if by magic.
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 rounds off the whole thing harmoniously in a perfect way. The recipe is also quite easy and quick to prepare. If you follow the instructions here in the recipe or in our video, you should be able to enjoy this tasty treat in about 30 minutes.
In this sense: have fun!
- 300 g Arborio rice
- 150-200g Roquefort
- 30 grams of butter
- 150 g pre-cooked chestnuts
- 1 can of veal jus in 500 ml of water
- 500 ml vegetable broth
- 1 glass of Alento white wine
- 3-4 tablespoons of Macérât olive oil
- 1 onion
- 2 cloves of garlic
- 1 tsp allspice d'Espelette
- 1 pinch fleur de sel
- We start in the classic way and dice the onions and garlic. Then we heat the pot, pour 3-4 tablespoons of Macérât olive oil into the pot and fry the onions 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 "olive" basic note and also goes perfectly with the taste of Roquefort.
- Now we add the Arborio rice to the onions and garlic and stir it in 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. We always add broth or jus just before the liquid has completely evaporated. Now one of our main ingredients is added to the pot, the delicious chestnuts.
- After about 20 minutes, the rice should have the perfect consistency. Sometimes there is some liquid left over, but that's not a problem. The main thing is that the rice is still "al dente".
- Now we're almost there. We add some fleur de sel and 1 tsp Piment d'Espelette, then the Roquefort cut into small pieces and the butter. Now mix it all up properly.
- Finally we add the 4 sage leaves cut into pieces so that they can spread their wonderful aroma.
Risotto tastes best freshly made, but it won't disappoint when it's warmed up 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/
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The original recipe comes from the food blog "Small Curio Shop" . We modified it slightly for our purposes.