Mary's Risotto Recipe

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Mary's Risotto

Bonnie Beck


My neighbor up on my mountain, Mary, use to make her wonderful northern Italian Rosotto. Mary learn the recipe from her mother who was born in the northern part of Italy & immigrated to Michigan.

Mary was 85 this year when she passed. I miss my dear friend. But the recipe is well over 100 years old.

I LOVE IT, but my family isn't crazy about it.

The story of Mary and my friendship goes back 35 years to our beloved mountain town. There is a story of our long friendship on my Old Fashion Coffee Cake- Los Angeles City Schools.

If Mary was into trouble somehow I wasn't far behind.

pinch tips: How to Quarter a Chicken





45 Min


parmesan cheese
1 1/2
rice, long grain
6 c
more or less plain homemade chicken broth, made with no celery, onion or carrots or seasoning except salt and pepper (i call it chicken flavored water)
1/2 stick
1 can(s)
small tomato paste
1 can(s)
large or small mushroom pieces (use the juice)
pinch of ground sage
1 tsp
dried parsely flakes or fresh chopped
freshly grated nutmeg
seasoning salt
1 1/2 tsp
cinnamon, ground
1/2 tsp
black pepper, ground
1 tsp
cane sugar
dash of garlic salt or powder
dash of ground cloves
dash of allspice

Directions Step-By-Step

Cook rice in a open pot with 2 cups of broth. Stirring it constantly and adding more chicken broth as needed until rice looks creamy, but doesn't loss it shape. It will look like the rice is a little over cooked. Add the butter and stir to melt.
Mix the tomato paste with all the spices, including the parsley in a bowl to make the sauce.

Add the sauce to the cooked hot rice. Mix well. Then add the Parmesan much as you like. I use about a cup to a cup and half. Serve hot.

About this Recipe

Course/Dish: Chicken, Rice Sides
Regional Style: Italian
Dietary Needs: Vegetarian
Hashtags: #rice, #cheese, #Risotto