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Red-Wine Risotto with Parmesan

6 cupslow sodium chicken broth
6 ouncespancetta, diced
2 tablespoonsolive oil
1 small (about 6 ounces)yellow onion, diced
salt and freshly ground black pepper
2 large clovesgarlic, minced
2 cupsshort-grained Italian rice, preferably Carnaroli
2 cupsred wine
6 tablespoonsbutter
4 ouncesfreshly grated Parmigiano-Reggiano, plus more for serving
1/2 cupchopped fresh flat leaf parsley
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Red-Wine Risotto with Parmesan - Equipment List

Saucepan

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Red-Wine Risotto with Parmesan - Instructions

In a large saucepan over medium-high heat, bring the chicken broth almost to a boil.
Cover and keep it hot over very low heat.

Place a risotto pan or Dutch oven over medium heat. Add the pancetta and olive oil and
cook, stirring occasionally, until the pancetta is golden brown and crispy, 7 to 8
minutes. With a slotted spoon, remove the pancetta and place on a paper-towel lined
plate and set aside.

In the same pan, add the onion and 1/2 teaspoon of the salt and cook until softened,
stirring occasionally, about 5 minutes. Add the garlic and cook until fragrant, about
1 minute. Add the rice and stir constantly for about 3 minutes, until the rice grains
have been toasted (but not browned) and a white dot remains in the center of each rice
kernel. Add the red wine, increase the heat to high and bring to a boil.

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Red-Wine Risotto with Parmesan - Instructions Continued


Reduce the heat to medium-low, and maintaining a simmer, let the wine reduce until
almost evaporated, 7 to 8 minutes. Start adding the stock, 1 cup at a time, stirring
constantly. When the stock has almost completely reduced, add another cup of stock.
Continue to reduce and add more stock until the rice has cooked through and is al
dente and the risotto has a creamy texture, about 20 to 25 minutes.

Turn off the heat and stir in the butter and reserved pancetta until completely
melted. Stir in the grated cheese, parsley and freshly ground black pepper to taste.
Serve the risotto immediately in warmed bowls, with more cheese at the table, if
desired.

Serves 4 to 6

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Red-Wine Risotto with Parmesan - Instructions Continued

CHEFS™ Kitchen

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