Fabio Viviani’s Cranberry Risotto

This risotto dish is red, like the color of passion. You’ll bring the “sexy back” as you have your date help you stirring the dish while you will nibble on her neck from behind. It is the perfect “lets set the mood” dish!

Cranberry Risotto


  • 4 oz. frozen cranberries
  • 4 oz. pancetta, diced
  • ½ white onion, diced
  • 1 1/4 cups Arborio rice
  • 4 cups chicken stock
  • 1 tbs. cranberry sauce
  • 2 tbs. butter
  • Salt and pepper
  • Shaved parmesan, for serving


  1. In a skillet over medium heat, warm the butter and add frozen cranberries, diced pancetta and onion until onions have caramelized, about 12 minutes.
  2. Add the rice to the pan and little by little (about a ladle at a time), add the chicken stock. Cook while stirring until all the liquid has been absorbed; add another ladle-full. Continue to stir thoroughly.
  3. Once all stock has been added, cook over low heat for about 15 minutes or until the rice has softened. Add the cranberry sauce and a pinch of salt and pepper once rice has cooked all the way through. Top with shaved parmesan and serve warm.

One Comment

  1. Ruthann
    Posted December 4, 2011 at 5:16 pm | Permalink | Reply

    Yummy. Need I say more? =D
    You are “fabuloso”.

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