Ingredients Jump to Instructions ↓

  1. 6 cup(s) reduced-sodium chicken broth

  2. 1/4 pound(s) thick-sliced bacon

  3. 2 minced shallots

  4. 1 1/2 cup(s) Arborio rice

  5. 1/2 cup(s) dry white wine

  6. 1 jar(s) (16-ounce) chestnuts

  7. 1 container(s) (5-ounce) baby spinach

  8. 2 tablespoon(s) unsalted butter

  9. 1/2 cup(s) grated Parmesan cheese

  10. to taste freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Heat chicken broth in a medium saucepan. Dice bacon and cook in a large skillet until fat is rendered and bacon is crisp; remove bacon with a slotted spoon to a paper towel and reserve. Discard all but 2 tablespoons bacon fat from skillet; add shallots and sauté 2 minutes over medium heat.

  2. Add cups of rice and sauté 2 minutes until coated. Pour in white wine and cook, stirring constantly, until absorbed. Add 1 ladleful of the hot broth to rice mixture, stirring constantly until absorbed.

  3. Stir in chestnuts, broken into large pieces. Continue adding the hot broth 1 ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. The process will take 18 to 20 minutes. When ready, the risotto will be creamy and the rice al dente (slightly firm). Stir in baby spinach and another ladleful of the broth, until spinach is completely wilted. Remove from heat; stir in butter, cheese, and reserved bacon. Remove from heat; stir in butter, Parmesan cheese, and reserved bacon. Season with freshly ground pepper to taste.


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