Bone Broth Risotto

Time for November's Secret Recipe Club Reveal!

This month I received our host Camilla, author of Culinary Adventures with Camilla. I have been a reader of Camilla's for awhile and teamed up with her and other bloggers when she hosted the Ten Days of Tailgate Challenge. I was really excited to get her blog because she is super creative, and posts lots of delicious looking recipes. Camilla has a really great intro section on her blog. She has had many different life experiences, but the thing she wrote that I appreciated the most was a parenting goal: to grow conscientious, creative kids with fearless palates. Camilla and I share this goal for our kids, and I hope Kellen is as open as her children as he grows.  I was really torn over what to make  Hoppy Pretzel Dogs, Garlic Ice Cream, Ricotta Gorgonzola Gnocchi.... The list got pretty long.  However, I came a cross a recipe for  Bone Broth Risotto  and was sold. I make bone broth at home often and had not used it for a risotto. Bone broth has amazing health benefits in addition to tasting fantastic. I wrote a post on Bone Broth on Friday to share my recipe as well as a little background on this healthy food. I scaled down the original recipe because I was serving it as a side and added a little fresh thyme. I opted to sub Parmesan for marscarpone cheese because I knew an entire container would go to waste at our house and I had Parmesan on hand. I think the main flavor difference that will occur from this substitution is a sweetness in the original recipe. I think both cheeses would be delicious additions, and you will not go wrong with either cheese you choose.  Thank you Camilla for a delicious recipe that I can create using one of my favorite kitchen staples. 


1 small onion, peeled and diced
1 carrots, diced
1 celery stalks, diced
1 Tbl butter
1 tsp olive oil
4 oz diced pancetta
1  cup arborio rice
4 cups bone broth
2 Tbl grated Parmesan cheese
1 Tbl fresh chopped thyme
Salt and freshly ground pepper, to taste


Place bone broth in a medium saucepan. Bring  to a simmer (do not boil). Keep warm over low-medium heat.

Heat a large skillet over medium heat. Add olive oil and butter to pan; swirl to coat. Add carrots, celery and onion; cook for 5 minutes. Add pancetta and cook for an additional 1-2 minutes. Stir in rice, and cook for 1-2 minutes, stirring constantly. Increase heat to medium and aadd 1/2 cup broth and cook 2-3 minutes or until liquid is nearly absorbed, stirring constantly.  Continue adding remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next.  Add fresh thyme when last portion of stock is added. Remove from heat and stir in the cheese. 

Season with salt and pepper to taste. Serve immediately. 

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