Chestnut And Bacon Risotto With Savoy Cabbage

• 3 cups chicken stock
• 1 tablespoon olive oil
• 3 1/2 ounces side bacon, cut into 1-inch pieces
• 1 small onion, finely diced
• 4 celery ribs, finely diced
• 3/4 cup arborio rice
• 2 tablespoons dry vermouth
• 7 ounces cooked chestnuts
• 1 cup savoy cabbage, finely shredded
• salt & freshly ground black pepper
• 1 tablespoon unsalted butter
• parmesan cheese, freshly grated

1. Pour the chicken stock into a saucepan and bring to a boil.
2. Meanwhile, heat the oil in a medium saucepan.
3. Add the bacon, onion and celery, cooking gently until the onion is translucent and the bacon is cooked.
4. Add the rice and stir so that the rice becomes coated in the oil.
5. Add the vermouth and stir until the rice has absorbed all the liquid.
6. Now add a ladleful of stock and continue to stir until all the liquid has been absorbed.
7. Continue this process for 15 minutes, adding stock by the ladleful.
8. 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.
9. Season with salt and pepper, then stir in the butter.
10. Divide between serving bowls and pass the Parmesan cheese.

chicken stock, olive oil, bacon, onion, celery, arborio rice, chestnuts, savoy cabbage, salt, unsalted butter, parmesan cheese

Taken from www.food.com/recipe/chestnut-and-bacon-risotto-with-savoy-cabbage-169980 (may not work)