Bacon and Chestnut Risotto Recipe – The Artisan Food Trail

Ingredients

• 2 tbsp olive oil
• 224g smoked streaky bacon, cut into pieces
• 1 large onion, finely chopped
• 2 garlic cloves, finely crushed
• 1 heaped tbsp fresh thyme leaves, chopped
• 300g arborio rice
• freshly ground black pepper
• 1 glass red wine
• 1 litre hot chicken stock, it’s fine to use shop bought stock
• large knob of butter
• 40 (approx) ready cooked and peeled chestnuts
• grated Parmesan, to serve