December 30, 2010
I have been saying for awhile that I want to try to make a risotto with red wine, and I happened to find vialone nano in Rhode Island over Christmas, and I was dying to try it. Luckily I had printed this recipe from food52 a couple months ago and it turned out to be the most delicious recipe.
The mushrooms, pancetta, red wine and beef broth gave this dish a rich, earthy depth of flavor. It was truly like nothing I have ever tasted. (Or maybe like nothing I have ever created in my kitchen.)
It just barely made two dinner portions and one leftover lunch portion, so I will definitely double it the next time I make it. (I love having risotto leftover for lunch.) Also, I had about 1 1/2 cups broth left over, which never happens with arborio rice; I am usually scrambling to find more broth to finish cooking the rice.