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Ingredients

• One bottle (750 ml) dry red wine
• 3 cups beef broth
• 3 tablespoons extra-virgin olive oil (EVOO)
• 1/4 pound pancetta or bacon, chopped
• 2 portobello mushroom caps, finely chopped
• 1 onion, chopped
• 4 cloves garlic, finely chopped
• 2 pinches crushed red pepper
• 1 1/2 cups arborio rice
• 2 tablespoons finely chopped fresh rosemary
• 2 tablespoons tomato paste
• Salt and freshly ground pepper
• 1 pound boneless chicken thighs, chopped into bite-size pieces
• 1/2 cup freshly grated Pecorino Romano cheese (a couple of generous handfuls), plus more to pass around the table

Description

Rachael Ray Magazine