Dagobert’s recipe: chestnut risotto | small newspaper

chestnut eater

Ingredients for 4 people

30 dag risotto rice
2 leeks
1/8 liter white wine
1 liter chicken soup
20 days cooked
peeled chestnut
5 dag light raw pork
Thin slices, parsley
1/8 liter whipped cream
pepper mill


1. Cut half of the chestnuts into small pieces and the rest into quarters. Finely chop the shallots and fry in a little butter. Add rice.

2. Sweating. Melt with white wine. Let it boil a little. Fill up on some hot soup. Let it boil. Repeat until the rice is almost fully cooked – about five minutes before the end of the cooking time. Add more hot soup and chopped chestnuts.

3. Whip the whipped cream until stiff. Finely chop the parsley. We cut raw pork into narrow strips and fry in a little butter. Add the chestnut quarters and parsley. Swing well. Once the rice is simmering (and still a bit soupy), mix in the bacon and chestnut mixture. Boil again and remove from heat.

4. Season with salt and pepper. Stir in two or three small pieces of butter, cover and leave for 2 minutes. Now add the cream and serve immediately.

Do you want to taste more?

You can find an overview of our Dagobert recipes here:

Scrooge recipes
© Spencer Davis

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