Tuscan Cacciatore Risotto (Rachael Ray)

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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