Orzotto - Pumpkin, chestnuts, bacon and anchovies powder

Updated at: Thu, 17 Aug 2023 01:44:44 GMT

Step 1

Boil the chestnuts for one hour with some laurel. When they are ready, take them out of the water and peel them while still hot.

Step 2

Prepare the pumpkin, peel it and slice it in small cubes.

Step 3

Prepare the potatoes, peel them and slice them in small cubes.

Step 4

Chop the onions, carrots and celery as small as you can.

Step 5

Take a large pot, poor some olive oil and ease down all the vegetables.

Step 6

Switch on the heat and poor some water into the pot. It can be twice the volume of the vegetables. For this recipe, we don't want it to be too dense. Add salt, pepper, rosemary, and laurel.

Step 7

Cook the vegetable until they are really soft. It can take one hour, depending on how big your vegetables are. Remove the laurel and the rosemary. Use then an immersion blender for a minute for smashing all vegetables. Remember that the mixture does not have to be too much dense.

Step 8

When the soup is ready, keep the heat on at the minimum. We can now start preparing the orzotto.

Step 9

Slice the pancetta in small slices or cubes, depending on what you have available. Take a pan and ease down the pancetta. Cook it for a few minutes until it is crispy. Once it is ready, remove it from the oan and keep it aside.

Step 10

Smash the chIn the same pan, where you prepeared the pancette, put the chestnuts and make them crispy too. Keep aside when they are ready.

Step 11

Chop the shallots until they are quite small, so they can melt while cooking.

Step 12

Put a couple of spoon of olive oil in a large pot, and when it is hot, ease down the shallot, and stir for a few minutes. When you see that the onion is becoming translucent, add the barley.

Step 13

Once the barley starts becoming a little browny, pour the white wine in the pan and let it evaporate completely. At this point, decrease the heat and poor a couple of spoon on pumpkin soup. Stir for one minute and let the barley absorb the liquids.

Step 14

Cook the barley for about 18 or 20 minutes. Every now and then, add some pumpkin soup to your orzotto and stir gently. Cook the rice for about 18 or 20 minutes. When you are more all less halfway through, add 3/4 of chestnuts and pancetta. We are going to use some for the decoration. While the orzotto is getting ready, let's prepare the last ingredient

Step 15

Ease down the anchovies on a piece of parchment paper and put them into the oven. Bake the anchovies for about twenty minutes until they are completely dry. Smash them with your hand to have the powder.

Step 16

Now that the orzotto is ready, servie addi

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