John Myers
Chestnut Pots with Beans and Bacon
The perfect chestnut pots with beans and bacon recipe with a picture and simple step-by-step instructions.
- 600 ml Chicken broth
- 75 ml Milk
- 75 g Arborio risotto rice
- 100 g Pork belly
- 1 small Onion
- 1 piece Carrot, about 80 gr.
- 100 g Beans green
- 2 Stalk Spring onion
- 2 Sting Butter
- 3 g Dried porcini mushrooms
- 200 g Chestnuts pre-cooked and peeled
- Thyme
- Salt
- Black pepper from the mill
- Soak the porcini mushrooms in a little lukewarm water for a quarter of an hour, then squeeze out and cut into small pieces. Empty the water through a tea strainer and collect it.
- Peel and finely dice the onion. Peel the carrot and cut into small pieces. Cut off the ends of the beans and cut into small pieces. Clean the spring onion and cut into small slices. Cut the bacon into small cubes. Roughly chop the chestnuts.
- Heat the chicken stock and add the milk together with the rice and simmer on a low flame (about 20 minutes) until the rice is cooked. After 10 minutes add the chestnuts and porcini mushrooms with the mushroom water and let simmer.
- In the meantime, heat the butter and fry the bacon in it, then add the vegetables and let everything start cooking. Then add the entire contents of the pan to the broth, season with salt & pepper & thyme and cover again for another 10 minutes. Possibly bring to the desired consistency with hot chicken broth and season again to taste.
- Put the finished soup in a soup cup, sprinkle some “green” over it and now ….. enjoy your meal …..
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