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Risotto with chestnut sauce and pancetta
Blend half of the organic chestnuts with the cooking cream and set the cream aside. Cut the slices of pancetta into strips. Coarsely crumble the remaining organic chestnuts. In a pan, combine the pancetta and the crumbled remaining chestnuts with a drizzle of extra-virgin olive oil. Sauté for a few minutes.
At this point, proceed with the usual risotto cooking method by gradually adding hot broth, stirring the rice continuously until each addition of broth is absorbed. Adjust for salt. Once the risotto is cooked, add the cream made from chestnuts and cream, stirring well over medium heat.