Tag Archives: risotto

Risotto with Pancetta & Mushrooms



This was simply delicious – nice subtle flavors that went together perfectly!


1/2 medium onion, chopped

2 oz. cubed pancetta

8 oz. sliced “exotic” mushrooms – I used trumpet mushrooms

1 1/2 c. Arborio rice

1/2 c. white wine

About 5 cups chicken broth

1/2 c. freshly grated parmesan cheese


Heat some olive oil in a stock pot. Add the onions and sauté until beginning to become golden. Add the pancetta and cook until beginning to crisp. Add the mushrooms and continue cooking until softened.

Stir in the rice and coat it with the mixture in the pot. Add the wine and cook until the wine has been absorbed.

Begin adding the stock one ladle-ful at a time and stir constantly. When the broth has been absorbed, add more stock. Keep doing this until the rice is tender.

Stir in the Parmesan cheese until melted. Season with salt and pepper.

Risotto with Chives



I don’t eat much rice, but every once in a while, a good creamy risotto is so good!


1 cup Arborio rice

1 cup diced yellow onion

1/2 c. white wine

3 to 4 cups chicken broth, warmed

1 c. grated parmesan cheese

2 T. butter

Truffle oil or truffle salt

I package chives, minced

2 T. parsley, minced


Heat some olive oil in a pot. Add the onions and sauté until translucent. Add the rice and sauté a few minutes. Pour in the wine and stir constantly until the wine evaporates. Add the broth, one scoop at a time, and cook until the broth is incorporated. Continue in this manner until the rice is tender.

Add in the parsley, chives, butter, and parmesan cheese. Stir for a while and add some pepper and either the truffle salt or the truffle oil. Stir and serve.

Top with some more Parmesan cheese, if desired.


Risotto & Mushrooms



I love to find ways to use wild mushrooms, and this is one of the best!


3 cups chicken broth (I make my own!)

1 cup white wine

Wild mushrooms, any variety, chopped


1 cup Arborio rice

1/4 c parmesan cheese, freshly grated


Chicken bouillon


Heat the broth and keep warm.

Heat the butter in a sauce pan. Add the mushrooms and thyme and cook until the mushrooms are softened.

Add the rice and mix a bit. Add the white wine and cook and stir constantly until the wine has incorporated into the rice.

Add the broth, a ladle full at a time, and cook until the liquid evaporates. Continue adding the broth in this way until the rice is done.

Adjust the flavors by adding some chicken bouillon, salt and pepper.

Stir in the parmesan cheese and a dollop of butter. Mix to incorporate it all.