Roast Chestnut And Cranberry Risotto Recipes

COMFORTING CHICKEN, CRANBERRY, AND MUSHROOM RISOTTO

Steps:

• Melt half the butter in a large heavy pot over medium-high heat; add mushrooms and season with salt. Cook and stir mushrooms until softened and beginning to brown, 5 to 10 minutes. Pour 2 tablespoons white wine over the mushrooms; cook and stir until the wine reduces in volume, about 2 minutes more.
• Stir kale with the mushrooms, season with salt, and place a lid on the pot; cook until the kale has wilted, about 5 minutes.
• Stir chicken and cranberries with the kale mixture; season with salt and pepper. Transfer the mixture to a large bowl and return the pot to medium-high heat.
• Melt remaining butter in the pot; add leeks and season with salt. Saute leeks until softened, 2 to 3 minutes. Stir rice and thyme with the leeks to coat the rice in butter; cook and stir until fragrant, 2 to 3 minutes.
• Pour 2 cups chicken broth into the pot; cook, stirring occasionally, until the broth has mostly absorbed into the rice and a spoon dragged through the rice leaves a trail, about 8 minutes; repeat process twice more with remaining broth.
• Stir water and chicken drippings together in a bowl. Stir 2 cups of the mixture into the pot; cook, stirring occasionally, until the broth has mostly absorbed into the rice and a spoon dragged through the rice leaves a trail, about 8 minutes; repeat process twice more with remaining mixture, cooking until the mixture is creamy and the rice is plump and remains firm to the bite. Remove and discard thyme sprig. Season rice mixture with salt and pepper.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir about 2/3 of the kale mixture into the rice mixture; spread into a large baking dish and top with remaining kale mixture.
• Bake in preheated oven until heated through, about 15 minutes.

CRANBERRY ROASTED GARLIC RISOTTO

Steps:

• Preheat oven to 400ºF.
• Grease a covered casserole dish.
• Melt butter or margarine in a large saucepan.
• Add roasted garlic and onion; cook over medium heat until soft.
• Add rice; cook for 2 minutes.
• Add broth and sweetened dried cranberries; bring to a boil for 2 minutes.
• Pour mixture into casserole dish and bake for 25 minutes.
• Stir in cheese and serve immediately.

BEST-EVER CRANBERRY & PISTACHIO NUT ROAST

Steps:

• Make the risotto base first. Soak the dried porcini in a little boiling water. Trim and finely chop the celery, and peel and finely chop the onions and garlic.
• Heat a drizzle of oil in a large pan over a low heat. Add the celery and onion, and cook for 10 minutes, until soft and sweet. Add the garlic and cook for another minute or two.
• Turn up the heat and add the rice. Cook for a minute or so until you hear it snap, crackle and pop, then add the wine and stir until absorbed.
• Drain the porcini, sieve and discard any grit from the liquid and add to the risotto pan, stirring until absorbed. Finely chop the porcini and add to the pan.
• Add the hot stock, a ladleful at a time, stirring each one in until it has been completely absorbed, about 20 minutes. Stir as much as you can - this is what will make it creamy. Once the rice is al dente (when you break into a grain, it should be almost cooked through but still have a white fleck in the middle), transfer to a bowl to cool.
• Preheat the oven to 190ºC/375°F/gas 5.
• Fry the wild mushrooms in a little oil over a medium heat for 5 to 10 minutes, until they are just starting to crisp.
• Toast, then bash the nuts into coarse pieces, or quickly pulse in a food processor.
• Coarsely grate the Cheddar, finely chop the chilli and finely grate the lemon zest. Pick and roughly chop all the herb leaves. In a small bowl, beat the eggs.
• Once the risotto has cooled, add the breadcrumbs, Cheddar, chilli, lemon zest, eggs and chopped herbs, season, and mix well.
• Butter a 20cm loaf tin and line the bottom with greaseproof paper. Cook the sugar and the cranberries in a pan over a medium heat for 1 to 2 minutes, then tip into the tin and spread evenly. Pile on the nut-roast mixture and pack it down with the back of a spoon.
• Cover the whole thing with foil and bake for 45 minutes, then remove the foil and cook for a further 15 minutes. Once it's golden brown on top, remove the nut roast from the oven and leave to settle for 10 minutes.
• Use a knife to loosen the tin, then place your serving platter or board on top. Cover your hand with a tea towel and courageously flip the whole lot over, then carefully lift the tin off. Serve with all the trimmings.

CRANBERRY AND ROASTED GARLIC RISOTTO

Steps:

• Preheat oven to 425° F. Spray a casserole dish with nonstick cooking spray.
• Mince onion.
• Melt butter in a large saucepan. Add roasted garlic and onion in saucepan and cook over medium heat until soft.
• Add rice and cook for 2 minutes.
• Add broth and dried cranberries to rice mixture. Bring to a boil and cook for 2 minutes.
• Pour into casserole dish. Cover and bake for 30 minutes.
• Remove from oven and sprinkle Parmesan cheese over the top. Serve immediately.

ROAST CHESTNUT AND CRANBERRY RISOTTO

Steps:

• Roast the chestnuts (200C on a metal tray for about 20 mins should work, the shells will start to split when they're done. Be careful, one or two will pretend to be giant bits of popcorn and just explode) Shell and chop the nuts (I found chopping the nut in two with a sharp knife and scooping the flesh out with the handle of a teaspoon was faster than trying to peel them) Fine chop the onion and fry in butter until translucent, add some garlic if you like. Throw in the risotto rice and stir for about 2-3mins. Add the chopped nuts, and cranberries, then add half a pint of stock. Simmer. Stir continuously until its nearly absorbed and then add some more. Add the nutmeg. Keep adding a bit of stock and letting it absorb until you have about half a pint left. Stir regularly so that no rice sticks. Throw in your grated cheese and let it melt through the yum. Add the thyme and the rest of the stock, stir it some more until its all nice and gloopy. Serve alone, or with a baby leaf salad. Enjoy!

ROASTED CHESTNUTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut a 1/2 inch crisscross on the flat side of each nut. Be sure to cut through the shell to prevent the nut from exploding.
• Place the nuts in a shallow baking pan and bake for 25 to 30 minutes.
• Allow to cool and peel off the shell.
• Place nuts in a skillet with butter and saute over high heat until the butter is melted and the chestnuts are well coated. Place skillet in oven and roast until they are golden on top. Sprinkle with salt and cinnamon.