Celebrity chef Todd English, Executive Chef and owner of Olives restaurant, shares his favorite simple recipe — a delicious winter treat of chestnut risotto, a great dish you can eat alone as an entree or you can change it up by adding a veggie, meat or fish.
- 1 1/2 cups of peeled fresh or canned chestnuts (about one lb)
- 1 Spanish Onion, minced
- 1/2 cup heavy cream
- 8 1/2 cups of chicken Broth
- 1/4 cup of maple syrup
- 1 tsp. of fresh thyme leaves
- 2 cups of aborio rice
- 1 cup of dry white wine
- 2 tbs. of unsalted butter, at room temperature
- 1 tsp of salt
- 1/2 tsp of pepper
- 1 tbs. of unsalted butter
- 1/2 cup of fresh or canned chestnuts thinly sliced
- 1/4 cup of grated parmesan cheese
- 1/4 cup of finely chopped scallions
- 1 orange, peeled and separated into segments
- 2 tbs of chopped flat leafed parsley
To make the chestnut puree: Place the chestnuts, the onion, the cream, ½ cup of chicken broth, maple syrup, and the thyme in a medium-sized saucepan and bring to a boil over high heat. Reduce the heat to medium and cook until the chestnuts are very tender, about 15 to 20 minutes. Transfer to a blender and puree. Set aside.To make garnish: Melt the butter in a small skillet over medium to high heat. Add the sliced chestnuts and cook until browned, about 4 minutes. Set aside.Place a straight-sided saucepan over medium to high heat and when it is hot, add the rice. When the rice is hot, add the wine and cook, stirring until it has been absorbed by the rice- about 2 minutes. Add one cup of broth and cook, stirring constantly, until it has been absorbed by the rice. Continue adding broth one cup at a time, stirring well after each addition, until all the liquid has been absorbed by the rice- about 18-20 minutes. Add the chestnut puree, the butter, if desired and the salt and pepper. Garnish the risotto with the browned chestnuts, parmesan, scallions, orange segments and parsley. Serve immediately.
- 1/4 cup of chestnut flour
- 1 tsp kosher salt
- 1/4 tsp of pepper
- 1 lb of bay scallops
- 1 tbs of olive oil
- 1 tsp of unsalted butter
- 8 fresh or canned chestnuts
- 1 tbs of chopped flat leaf parsley
- 1/2 cup of fresh orange juice
- 1/2 cup of chicken broth
- 1 orange, peeled and divided into segments and cut from membranes
Prepare the risotto as suggested above.In a small bowl, mix together the chestnut flour, salt and pepper. Place the scallops on a large plate and sprinkle with flour mixture. Place a large skillet over medium-high heat and when it is hot, add the oil. Add the scallops and cook until deeply browned on all sides, about 1 to 2 minutes per side. Transfer the scallops to a plate.Wipe the skillet clean. Melt the butter over medium heat. Add the chestnuts and parsley and cook until the chestnuts are browned, about 2 minutes. Add the orange juice and broth and cook until the sauce reduces and begins to thicken, about 2 minutes. Return the scallops to the sauce, add the orange segments and cook for one minute. Serve immediately.
- 3 lbs pork tenderloin
- 1/2 lb thinly sliced prosciutto
- 1 head savoy cabbage (quartered, cored and sliced into quarter inch strips)
- 1/2 lb dehydrated apple, finely diced
- 1 each shallot, minced
- 1 bunch chive (1/2 chopped, 1/2 battoned for garnish)
- 7 T olive oil.
- juice of 1 lemon
Ask you butcher to trim all fat and portion the meat into 8 oz pieces. On a flat surface, shingle prosciutto slices so that they slightly overlap and are the same width as the pork portion. Wrap the pork with the prosciutto so that it is completely covered, and then wrap each individual piece with plastic wrap, tying the ends so that you have a tight roll. Refrigerate for 3-4 hours. Before cooking the pork, to make your vinaigrette take the dehydrated apple, shallot, the chopped chives, 2 oz of olive oil, and the lemon juice and stir. Reserve at room temperature. When ready to cook the pork, unwrap the plastic. In a large flat bottom sauté pan, heat 2 tbsp olive oil over high heat. Sear the tenderloins so that they are brown on all sides, approximately 4 minutes. Transfer to a baking pan with a rack, and roast in a 400 degree oven for approximately 5 minutes or until desired wellness is achieved. Allow meat to rest for 5 minutes.During this time, sauté over very high heat savoy cabbage in the same sauté pan with 3 tbsp olive oil, until the cabbage begins to caramelized but retains crispness. To assemble, arrange cabbage on the plate and layer slices of pork tenderloin on top. Spoon apple vinaigrette on meat, garnish with chive battons and serve.
About Todd English
Todd English is the chef and owner of his flagship restaurant, Olives, located in Charlestown, Massachusetts, and star of "Cooking With Todd English."