Brown rice with roast chestnuts, bardiccio and Chianti Rufina
This rich dish with strong, bold flavors is perfect for the final foggy autumn days as we crunch through the leaves into the winter.
Make a small cut on the outside of the chestnuts "and roast them into a perforated pan. Meanwhile, cook the bardiccio (a flavorful sausage from the Valdisieve in Tuscany: read more here) in the oven or under the grill. Cut into cubes.
Toast the rice in a pan. Add the wine and let it evaporate. Pour in the vegetable stock and cook for 35–40 minutes. Five minutes before the end of the cooking time, stir in the bardiccio and chestnuts, keeping a few as garnish.
Add the butter and Parmesan and serve with a few chestnuts and a slice of bardiccio as garnish.
Pair with Chianti Rufina, a Chianti of wonderful finesse and structure that matches perfectly with this dish.
240 g Carnaroli or Arborio brown rice, 0.375 cl Chianti Rufina wine, 250 g chestnuts, 200 g bardiccio, vegetable stock as needed, knob of butter, 40 g Parmesan.