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Secret Sauce welcomes another guest judge from Bravo TV's hit show Top Chef, world-renowned chef, Todd English. His recipe for Chestnut Risotto with Nantucket Bay Scallops is a seasonal favorite that's both tasty and a cinch to make.
Says Chef English, "Chestnuts are so intensely flavorful, and make any dish feel like real comfort food. The combination of the rich, creamy chestnut risotto with the sweet scallops and acidic oranges give this dish perfect balance."
Try this award-winning chef's recipe tonight. Here's how:
Procedure: Chestnut Risotto
- 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.
- Chestnut 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.
- 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.
 | Chestnut Flour is available at specialty food stores like Dean & DeLuca, or try substituting with Semolina. |
About the Chef:
One of the most decorated, respected, and charismatic chefs in the world, Todd English has enjoyed a staggering number of accolades during his remarkable career.
He has been recognized by several of the food industry’s most prestigious publications, established one of the best-known restaurant brands in the nation, published three critically acclaimed cookbooks, and was named one of People Magazine’s “50 Most Beautiful People.” English’s family of restaurants, Todd English Enterprises, includes 20 high-end, innovative, multi-concept restaurants.
A multiple James Beard Award Winner and Bon Appetit’s “Restaurateur of the Year,” English has also been featured on numerous television shows and recently successfully launched The Todd English Collection™, his exclusive line of cookware and kitchen accessories on HSN and HSN.com.
A forty-something father of three, English resides in Boston and New York City.
Visit Todd English on the web @ toddenglish.com.
