Ingredients
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3 cups chicken stock
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1 tablespoon olive oil
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3 1/2 ounces side bacon, cut into 1-inch pieces
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1 small onion, finely diced
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4 celery ribs, finely diced
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3/4 cup arborio rice
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2 tablespoons dry vermouth
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7 ounces cooked chestnuts
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1 cup savoy cabbage, finely shredded
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salt & freshly ground black pepper
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1 tablespoon unsalted butter
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parmesan cheese, freshly grated
Instructions
- Pour the chicken stock into a saucepan and bring to a boil.
- Meanwhile, heat the oil in a medium saucepan.
- Add the bacon, onion and celery, cooking gently until the onion is translucent and the bacon is cooked.
- Add the rice and stir so that the rice becomes coated in the oil.
- Add the vermouth and stir until the rice has absorbed all the liquid.
- Now add a ladleful of stock and continue to stir until all the liquid has been absorbed.
- Continue this process for 15 minutes, adding stock by the ladleful.
- Then add the chestnuts and cabbage and continue to cook, adding stock by the ladleful until all the rice is creamy but still has bite - about another 5 minutes.
- Season with salt and pepper, then stir in the butter.
- Divide between serving bowls and pass the Parmesan cheese.