4 Reviews

Superb recipe !!! I had to amend the amounts though, as I felt that the amount of rice was not enough to feed a family of four. No vermouth either, but white wine does the trick as well ! Taste-wise, the mixture of chestnuts and cabbage against the white backdrop of rice makes it look good and taste fabulous. Certainly a top-drawer recipe !

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Spiritualized September 29, 2007

This was very tasty! We really enjoyed all the different textures. I was a little unsure of the chestnuts, but their sweetness balanced nicely with the saltiness of the bacon. Excellent risotto! Thanks Leslie!

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AmandaInOz July 12, 2007

This was an amazing risotto. I made it last night, I didn't feel like cooking but this was such comfort food. I wasn't sure what the texture would be like with the chestnuts, but they give the risotto a lovely bite. I think this was great because it was simple & contained ingredients that complimented each other well. Thanks, I am going to make this as an entree (small portions) for my foodie friends next time they are over.

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LilKiwiChicken May 28, 2007

This was creamy and delicious! I did leave out the vermouth (not sure if there is a substitute for that) and used pre-cooked crumbled bacon, added to the celery and onions once they were sautéed. A real nice change from my usual risotto. This was quite an adventurous recipe for me and I'm glad I made it. Thanks Leslie.

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ElaineAnn November 01, 2006
Chestnut and Bacon Risotto With Savoy Cabbage