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    You are in: Home / Recipes / Tuscan Cacciatore Risotto (Rachael Ray) Recipe
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    Tuscan Cacciatore Risotto (Rachael Ray)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    Manami's Note:

    From Every Day with Rachael Ray. It was the December-January, 2007 edition. Am always looking for risotto or rice dishes to serve here at the home. As we serve rice at least once everyday, this one seemed to be one of those recipes that we could "play" around with. We enjoyed this very much! Didn't want to steal Rachael's thunder, so I posted it as she had it and explained what we did below.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a medium saucepan, bring the wine (or chicken broth) and broth to a simmer, then reduce the heat to low and keep warm.
    2. 2
      In a large, deep skillet, heat 1 tablespoon EVOO, over medium-high heat.
    3. 3
      Add the pancetta (we used bacon) and cook, stirring occasionally, until crisp, 7 to 8 minutes.
    4. 4
      Using a slotted spoon, transfer the pancetta to a paper-towelled plate; set aside.
    5. 5
      Add the remaining 2 tablespoons EVOO, the mushrooms, onion, garlic and crushed red pepper to the skillet and cook for 2 minutes.
    6. 6
      Stir in the rice until coated with the oil and slightly toasted, about 2 minutes.
    7. 7
      Stir in the rosemary and tomato paste, season with salt and pepper and cook for one minute.
    8. 8
      Reduce the heat to medium and stir a ladle or two of the warm broth mixture into the risotto every few minutes until absorbed.
    9. 9
      After about 7 minutes, stir in the chicken along with some broth.
    10. 10
      Continue to add the broth gradually, stirring constantly with a wooden spoon to make a creamy consistency, until the rice is al dente, about 22 minutes.
    11. 11
      Stir in the cheese and green peas and adjust the seasonings.
    12. 12
      Serve the risotto in shallow bowls topped with the reserved pancetta(bacon) bits.
    13. 13
      Pass more cheese around the table.
    14. 14
      Enjoy with some Chianti and some nice and crusty warm bread!

    Ratings & Reviews:

    • on November 17, 2010

      55

      Tasty meal, chicken and all in one dish! Very good and filling risotto!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 17, 2007

      55

      We really enjoyed this! Like you, Di, we used all chicken broth for the liquid. We used pancetta, and followed everything else exactly. It was worth all the patience and all the stirring! And for my first time ever making a risotto, I was very pleased with the results! Will make again!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tuscan Cacciatore Risotto (Rachael Ray)

    Serving Size: 1 (655 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 796.3
     
    Calories from Fat 257
    32%
    Total Fat 28.6 g
    44%
    Saturated Fat 6.5 g
    32%
    Cholesterol 95.9 mg
    31%
    Sodium 591.7 mg
    24%
    Total Carbohydrate 72.5 g
    24%
    Dietary Fiber 3.8 g
    15%
    Sugars 4.4 g
    17%
    Protein 28.0 g
    56%

    The following items or measurements are not included:

    pancetta

    pecorino romano cheese

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