Ciao my Foodies!
I came home hungry, ready to cook for my family, but realized I hadn’t taken anything out of the freezer. So I opened my pantry and fridge, pulled together what I had — pancetta, tomatoes, capers, fresh herbs — and created this risotto. It’s a dish born out of improvisation, turning everyday staples into something rich, creamy, and full of Mediterranean flavour. This recipe shows that with a little creativity, you can make a restaurant‑worthy meal straight from what’s already in your kitchen.
Watch step‑by‑step as I build flavour, add wine (and let it fully evaporate!), and finish with butter and Parmigiano Reggiano in the classic mantecatura style.
Made with Amore!
Mamma V
INGREDIENTS:
1/4 cup of good Italian olive oil
2 tablespoon of butter
500 gr Arborio rice
150 gr pancetta diced
1 glass of white wine
1 leek sliced
3 tomatoes vine diced with their juice
1-2 tablespoon tomato paste
2-3 tablespoon capers drained
fresh chives chopped
handful of torn basil
2 tablespoon of butter
1/4 cup parmigiano Reggiano grated cheese
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Dining and Cooking