Risotto Dellabbe

Risotto Dellabbe


1 1/2 cups Arborio rice
5 cups chicken or beef broth
4 oz. Pancetta Piacentina (Italian bacon)
4-6 glasses red wine
3/4 cups Valle d’Aosta Fromadzo
3-4 tbsp. butter
2-3 tbsp. olive oil
1 chopped small onion
salt and pepper

How to make the Risotto Dellabbe – The Bishop’s risotto:

In a large deep pan, cook the onion and the diced Pancetta Piacentina olive oil. When browned, add the rice and stir continuously over a medium flame.

Add the wine (one glass per person) to the rice and bring it back to a simmer. At this point, flambe’ the wine to eliminate the excess alcohol from the rice.

Gradually ladle the broth in as it is absorbed by the rice, constantly stirring, for about 20 minutes. Add the butter, pepper, and plenty of Valle d’Aosta Fromadzo cheese. Serve immediately.

Serves 4

Risotto Dellabbe is a Recipe from the Aosta Valley

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.