Simple Risotto

1. 1

   Prepare the vegetable: Slice and saute mushrooms or leeks, or cook diced asperagus or broccoli in salt water until tender crisp .

2. 2

   Set aside.

3. 3

   Dice the pancetta (or bacon).

4. 4

   In a pot, brown pancetta and onion.

5. 5

   Reduce to medium low heat, add rice and stir to coat.

6. 6

   Mix wine and chicken stock together (if using wine).

7. 7

   One ladle full at the time, add hot chicken stock to rice and stir with a wooden spoon.

8. 8

   As the rice absorbs the stock, add another ladle full.

9. 9

   Keep doing this untill all the stock is used or the rice is tender, about 20 minutes.

10. 10

    Fold in sauted vegetables and parmesan cheese.

11. 11

    Gently stir for about one minute to melt cheese.

12. 12

    Test and season with salt and pepper as desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.