Rachael Ray comes through again. I don't care for her show, but her recipes have never failed me.
Tuscan Cacciatore Risotto
1 750-ml bottle dry red wine
3 cups beef broth
3 Tbsp extra-virgin olive oil, divided use
1/4 lb. pancetta or bacon, chopped (I used the really good smoky bacon from the butcher counter at Whole Foods.)
2 portobello mushroom caps, finely chopped
1 onion, chopped
4 cloves garlic, finely chopped
2 pinches crushed red pepper
1 1/2 cups arborio rice
2 Tbsp finely chopped fresh rosemary
2 Tbsp tomato paste
1 lb. boneless chicken thighs, chopped into bite-size pieces
1/2 cup freshly grated Pecorino Romano cheese
1. In a medium saucepan, bring the wine and broth to a simmer, then reduce the heat to low and keep warm.
2. In a large, deep skillet, heat 1 tablespoon oil over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, 7–8 minutes. Using a slotted spoon, transfer the bacon to a plate; set aside. Add the remaining 2 tablespoons oil, mushrooms, onion, garlic, and crushed red pepper to the skillet and cook for 2 minutes. Stir in the rice until coated with the oil and slightly toasted, about 2 minutes. Stir in the rosemary and tomato paste, season with salt and pepper, and cook for 1 minute.
3. Reduce the heat to medium and stir a ladle or two of the warm broth mixture into the risotto every few minutes until absorbed. After about 7 minutes, stir in the chicken along with some broth. 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. Stir in the cheese and adjust the seasoning. Serve the risotto in shallow bowls topped with the reserved bacon bits.
I served it with roasted green beans. As Rach would say, "Yummo!"
I prefer to be eating something brown and gloppy and drinking red wine when I watch "The Sopranos," particularly the gory parts. (Not.)