Dagobert recipe: Risotto with cabbage, bacon and chestnuts

Risotto with cabbage, bacon and chestnuts

ingredients for 4 people

1 small head of cabbage (approx. 1/2 kg)
30 dag of rice for risotto
1 dl of white wine
approx. 1 liter of vegetable soup
2 shallots
1 clove of garlic
10 dag of soft bacon cut into slices
10 days previously cooked
peeled chestnuts
3 tablespoons of Parmesan cheese, freshly grated
2 dl of cream for whipping cream
1 B. Parsley


1. Remove the cabbage leaves from the stem and cut them into squares (2 x 2 cm). Blanch in salted water and shock in ice water. Drain on a kitchen rack.

2. Cut the bacon into strips. Cut the chestnuts into quarters. Dissolve 1 teaspoon of sugar in a little butter and caramelize the chestnuts. Fry the bacon in another pan without fat until it becomes transparent. Add the cabbage and mix.

3. Finely chop the chives and garlic. Fry in a little oil. Add the rice. Mix well. Deglaze with white wine. let it boil. Pour the hot soup there. let it boil. Repeat until the rice is al dente and the risotto has a soupy consistency. Stir in the cabbage, chestnuts, bacon and chopped parsley. Leave for two or three minutes. Now add Parmesan cheese and whipped cream. Cover and let it rest for another two minutes and serve immediately.

Want to taste more?

Here you can find an overview of our Dagobert recipes:

Scrooge recipes
© Spencer Davis

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