Ingredients

3 cups (750 mL) chicken stock 1 tbsp (15 mL) olive oil 3 oz (105 g) side bacon cut into 1/8 x 1-inch (3-mm x 2.5-cm) pieces 1 small onion, finely diced 1 celery stalk, finely diced cup (175 g) arborio rice 2 tbsp (25 mL) dry vermouth 7 oz (200 g) cooked chestnuts 1 cup (250 mL) Savoy cabbage, finely shredded Salt and freshly ground pepper 1 tbsp (15 mL) unsalted butter Parmesan cheese, freshly grated

Description

This Combination Is So Autumnal. Roast Your Own Chestnuts If You Wish Or You Can Buy Cooked Vacuum-packed Chestnuts At Specialty Stores. This Is Rich, Filling Risotto And Should Be Served As An Appetizer.

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