Chestnut, Rice & Porcini Minestra

Cook Time 1 hour

Servings 6

Ingredients

350g fresh chestnuts or 180g peeled and cooked chestnuts, roughly chopped

8g dried porcini 

1.5L hot water

2 tbsp extra virgin olive oil, plus extra for drizzling

1 onion, finely diced

1 celery stalk, finely diced

150g flat pancetta, cut into lardons 

2 potatoes (such as Dutch cream or nicola), peeled and cut into 4 cm pieces. 

500ml (2 cups) chicken stock

2 fresh bay leaves

150g carnaroli rice or other risotto rice

Sea salt and black pepper

Roughly chopped parsley leaves, to serve

Method

If using fresh chestnuts, make a cross in the side of each chestnut with a sharp knife, then cook in a saucepan of salted boiling water for 20-30 minutes or until tender. Allow to cool, then peel and roughly chop. Set aside.

Meanwhile, place the porcini in a large bowl and cover with the hot water. Allow to steep for 15 minutes.

Warm the olive oil in a large saucepan over a medium-low heat. Add the onion, celery and pancetta and cook until the onion and celery are softened and the pancetta is starting to colour. Add the potato and cook for 3-4 minutes or until beginning to soften around the edges.

Add the chestnuts, the porcini and its strained soaking liquid, the stock and the bay leaves to the pan. Simmer for 15 minutes or until slightly reduced. Scatter in the rice and cook for a further 15-20 minutes or until the rice is al dente. Season to taste and serve the minestra with a scattering of parsley and a drizzle of extra olive oil.