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Mushroom and Red Wine Risotto


  • 3 1/2 cups chicken broth (approximately)
  • 2 tablespoons of olive oil
  • 6 slices of pancetta, diced
  • 1 cup onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup arborio rice or carnaroli rice or vialone nano
  • 1/2 cup dry red wine
  • 1/4 cup chopped fresh Italian parsley leaves
  • 1 cup of assorted mushrooms
  • 1/2 cup grated Parmesan, plus additional for garnish
  • 2 teaspoons unsalted butter
  • Salt and freshly ground black pepper
  • ¼ cup chives finely chopped
  • Extra virgin olive oil to garnish with


  1. In a small stock pot bring the chicken broth to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat.
  2. In a 12-inch sauté pan over medium heat, warm the olive oil. Add in the pancetta and cook until crisp. Add the onion and sauté until translucent, about four minutes. Stir in the garlic and sauté for another minute. Stir in the rice and cook for about two minutes until the rice is toasted (or until you smell popcorn).  Add the wine and deglaze, this takes about one to two minutes for the wine to reduce to about half.
  3. Ladle in enough broth to cover the rice and allow it to simmer over medium-high heat until the liquid is absorbed and using you wooden spoon you can make a line down the center of the pan and the rice mixture does not come back together. That is when you know it is time for more liquid.
  4. Repeat the process another two times, stirring occasionally. On the third time you add the liquid stir in the mushrooms. Once the rice is cooked to your liking (taste it) turn off the heat and add the Parmesan and butter and stir until it is all melted together.
  5. Taste and season with salt and pepper and serve immediately with an extra sprinkle of parmesan, extra virgin olive oil and chives.

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