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Siena Tavern

Siena Tavern: www.sienatavern.com

  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 2/3 cup pancetta, diced
  • 1 onion, small diced
  • 1 1Ž2 cups Arborio rice
  • 2 cups red wine
  • 4 cups chicken stock
  • 1/2 cup finely grated parmesan, plus more for garnish
  • 2/3 cup lump crab meat
  • 1 Tbsp fresh parsley, minced
  • Kosher salt/Black Pepper


  1. In a large sauté pan over medium high heat, melt butter into oil. Once melted, add pancetta and cook until slightly crispy. Add onion and cook for another 3 minutes. Season with salt and pepper.
  2. Next, add rice and cook for 2-3 minutes until fully coated. Deglaze with red wine, cook for 3 minutes, and add chicken stock 1/2 cup at a time until reduced. Continue in this fashion until stock is used or rice is cooked, but still al dente.
  3. Take off the heat, add cheese, and stir. Add crab and let sit for 2 minutes. Stir again to incorporate crab being careful not to break up the crab meat too much. Adjust seasoning and garnish with parsley.
Serves 4

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