Tuscan Cacciatore Risotto (Rachael Ray) Recipe

Name: Tuscan Cacciatore Risotto (Rachael Ray)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
In a medium saucepan, bring the wine (or chicken broth) and broth to a simmer, then reduce the heat to low and keep warm.
2
In a large, deep skillet, heat 1 tablespoon EVOO, over medium-high heat.
3
Add the pancetta (we used bacon) and cook, stirring occasionally, until crisp, 7 to 8 minutes.
4
Using a slotted spoon, transfer the pancetta to a paper-towelled plate; set aside.
5
Add the remaining 2 tablespoons EVOO, the mushrooms, onion, garlic and crushed red pepper to the skillet and cook for 2 minutes.
6
Stir in the rice until coated with the oil and slightly toasted, about 2 minutes.
7
Stir in the rosemary and tomato paste, season with salt and pepper and cook for one minute.
8
Reduce the heat to medium and stir a ladle or two of the warm broth mixture into the risotto every few minutes until absorbed.
9
After about 7 minutes, stir in the chicken along with some broth.
10
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.
11
Stir in the cheese and green peas and adjust the seasonings.
12
Serve the risotto in shallow bowls topped with the reserved pancetta(bacon) bits.
13
Pass more cheese around the table.
14
Enjoy with some Chianti and some nice and crusty warm bread!

1542

kcal

Calories

Fat

Carbs

174

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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), and more.

Yes, Tuscan Cacciatore Risotto (Rachael Ray) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuscan Cacciatore Risotto (Rachael Ray)

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