Risotto Pomodoro

Risotto is a family favorite and when I’m asked, “what’s for dinner?”, there’s a bit of excitement coming from my daughter when she hears my response. Risotto originated in Northern Italy (Eastern Piedmont, Western Lombardy) where rice paddies are abundant and is the staple food of Milanese cuisine. This recipe incorporates some interesting blend of flavors along with some healthy ingredients to make this is a very delicious dish!

Serves 8
recipe from Ultimate Italian magazine

1/2 cup chopped red onion
2 tablespoons olive oil
3 fresh sage leaves, finely snipped
2 1/2 cups arborio rice
2 cups seeded, chopped and drained roma tomatoes
6 cups hot chicken broth
1 6oz. package fresh baby spinach
2 cups shredded cooked chicken
1 cup freshly grated Pecorino Romano cheese
4 slices cooked bacon, chopped

In a heavy large pan, cook onion in hot oil over medium heat until tender. Add sage; cook and stir for 1 minute. Add rice, cook and stir for 3-4 minutes or until rice is lightly browned. Stir in tomatoes. Slowly add 1 cup of broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add 3 cups more broth, 1/2 cup at a time, stirring constantly. Continue to cook and stir until liquid is absorbed. Stir in spinach and chicken. Add enough of the remaining broth, 1/2 cup at a time, cooking and stirring just until rice is tender (about 25 minutes). Transfer risotto to a serving platter. Sprinkle with cheese and bacon.

The Culinary Chase’s Note: What a great way to add spinach into a dish for those finicky eaters! The tomato adds a bit of color as does the spinach. This was a new risotto for us to try and I have to say that this will definitely be on that ever expanding ‘repeat’ list. Cheers!