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Step One - Risotto Base
1 cup Arborio rice
1 small onion, finely diced
2 tablespoons olive oil
3 cups chicken stock or low sodium broth, simmering

In a heavy bottom saucepan, cook onion in olive oil over medium heat until tender. Add the rice and stir for one minute in the oil to coat. Add 1/2 cup of the chicken stock and stir until the rice has absorbed the stock and pulls away from the side of the pan. Repeat this process two or three more times until the rice is completely cooked (there may be stock left over.) If you are not be serving immediately, place cooked rice on a cookie pan and cool in the refrigerator. Do not season the risotto at this step.

Step Two
2 tablespoons pancetta, small dice
1 tablespoon olive oil
1 cup mushrooms (shitake, button, cimini) washed and chopped
1 ounce sherry
1/2 cup chicken stock
2 cups of the risotto base from step one
2 ounces butter, cubed and cold
1 tablespoon fresh basil, chiffonade
1 tablespoon chives
Salt and Pepper

In a heavy bottom saucepan, brown the pancetta until crispy. Add the olive oil and mushrooms and saute. Deglaze with sherry until au sec (almost dry). Add chicken stock and bring to a simmer. Add the risotto base and stir until incorporated and simmering. Remove from the heat and stir in butter until creamy. Add basil, chives, salt and pepper to taste.

Fusilli
4 ounces fusilli pasta, cooked and drained
1 ounce bulk hot sausage
1/2 ounce slab bacon, small dice
1 cup heavy cream
1/2 cup tomato sauce
1/4 cup fresh peas, blanched and peeled
2 teaspoons chives
salt and pepper

In a heavy bottom saute pan over medium heat, cook the sausage, stirring until it begins to brown. Add the bacon and cook until all pork is browned and rendered. Pour off rendered fat and return the pan to the heat. Add the heavy cream and reduce by one-third. Add red sauce and simmer, stirring well for four minutes. Season to taste with kosher salt and black pepper. Add the peas and cooked fusilli. Stir and add the chives and serve.

RETURN TO ALL RECIPES