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Red Wine Risotto




  • 2-3 lbs Pancetta -cut into small pieces

  • 2-3 tablespoon Extra Virgin Olive Oil

  • Handful of Italian Rice per person 

  • Half bottle of Red Wine

  • 2 cups Chicken Stock




Pour oil in a frying pan.


Then place pancetta in the frying pan.


After pancetta has been cooked for a few minutes, add rice and cook it until you need to scrape the rice off the pan.  


Add 1 cup of stock to deglaze.  


Once that's been absorbed in the rice, add half of the red wine and cook until absorbed.  


Next add the rest of the wine and again let it absorb into the rice.


Now add the rest of the stock.  


Total cooking time is about 15-20 minutes. 

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