I planned to make chestnut stuffing for arancini. I had no intention of making the spirals at all. But, what can I say, here we are.
Chestnut & Porcini Risotto Spirals
For the filling:
1 - dozen fresh chestnuts, roasted, peeled and chopped into a fine dice.
1/2 oz - dried porcini, soaked in 1 cup hot water, drained and chopped (filter and reserve soaking water)
1/3 cup finely diced sweet onion
1/2 cup finely diced celery
4 oz mild Italian sausage lightly flavored with fennel seed
1 T- olive oil
salt and pepper to taste
Break sausage into crumbles as you brown in small saute pan. Drain on paper towel.
Saute onion and celery in olive oil until celery is soft and onion lightly golden.
Add chopped porcini and heat through.
Add drained sausage and chopped chestnuts along with reserved porcini broth. Cook down until all liquid evaporates. You'll have about 1 1/2 cups. Set aside to cool.
Make a traditional risotto using a 16oz package of rice. I prefer carnaroli to arborio, but that's just me. Use whatever you like. Instead of beef stock, use CHICKEN STOCK . Substitute a slightly sweet white wine for the traditional dry white. You'll want your risotto to be creamy and thick for this application.
Line a large cookie sheet with parchment paper and spread risotto evenly over entire sheet. It should be no more than a 1/4 inch thick layer. Allow the risotto to cool and 'set' for a few minutes, then spread the chestnut porcini mixture evenly over the top.
Picking up the edge of one of the long sides of the parchment, begin rolling like a jelly roll. loosen the parchment as you go. When your roll is complete, moisten your hands and smooth the outer surface of the roll, making sure you gently press the seam closed. Wrap in the parchment and, leaving on cookie sheet, put in refrigerator to chill completely.
Removed chilled log from fridge, spray with olive oil spray, and coat with plain bread crumbs. Working quickly to keep chilled, slice log into 1 inch slices. Spray oil on both cut sides and coat with more bread crumbs.
Place slices in a skillet with hot vegetable oil to brown quickly. Gently turn with tongs and brown other side. Remove to drain oil briefly on paper towel. Serve immediately. The sauce is made of freshly ground roasted chestnut flour, salt and pepper, a little cream, and some white wine. No measurements, just wing it.
This recipe made a 18 spirals. One would be a hearty primo. Two could easily serve as a main dish.
I've got a dozen left that I put in the freezer. I have no idea how they will hold up to freezing and reheating in the oven. We shall see.
They are delicious, but if I make them again there would be a couple of tweaks. The porcini was a little too pronounced, so I would reduce it to about 1/4 ounce dry weight. I'd increase the chopped chestnuts to about 18 instead of 12.