Recipe by Manami
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.
- 3 cups dry red wine (1 bottle, about 750 mil) or 3 cups organic low sodium chicken broth (we used all low-sodium organic chicken broth)
- 3 cups beef broth (we used low-sodium organic chicken broth) or 3 cups organic low sodium chicken broth (we used low-sodium organic chicken broth)
- 3 tablespoons extra virgin olive oil
- 1⁄4 lb pancetta (we used turkey bacon) or 1⁄4 lb bacon, chopped (we used turkey bacon)
- 2 portabella mushroom caps (we used the button mushrooms) or 1 cup button mushroom, finely chopped (we used the button mushrooms)
- 1 large onion, chopped
- 4 garlic cloves, finely chopped
- 2 pinches crushed red pepper flakes
- 1 1⁄2 cups arborio rice
- 2 tablespoons finely chopped fresh rosemary
- 2 tablespoons tomato paste
- salt, to taste
- fresh ground black pepper, to taste
- 1 lb boneless chicken thighs (we used all white meat) or 1 lb chicken breast, cut into bite-sized pieces (we used all white meat)
- 1⁄2 cup freshly grated pecorino romano cheese
- 1⁄4-1⁄2 cup green peas (optional)
- grated pecorino romano cheese (garnish)
Directions See How It's Made
- In a medium saucepan, bring the wine (or chicken broth) and broth to a simmer, then reduce the heat to low and keep warm.
- In a large, deep skillet, heat 1 tablespoon EVOO, over medium-high heat.
- Add the pancetta (we used bacon) and cook, stirring occasionally, until crisp, 7 to 8 minutes.
- Using a slotted spoon, transfer the pancetta to a paper-towelled plate; set aside.
- Add the remaining 2 tablespoons EVOO, the mushrooms, onion, garlic and crushed red pepper to the skillet and cook for 2 minutes.
- Stir in the rice until coated with the oil and slightly toasted, about 2 minutes.
- Stir in the rosemary and tomato paste, season with salt and pepper and cook for one minute.
- Reduce the heat to medium and stir a ladle or two of the warm broth mixture into the risotto every few minutes until absorbed.
- After about 7 minutes, stir in the chicken along with some broth.
- 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.
- Stir in the cheese and green peas and adjust the seasonings.
- Serve the risotto in shallow bowls topped with the reserved pancetta(bacon) bits.
- Pass more cheese around the table.
- Enjoy with some Chianti and some nice and crusty warm bread!