Mark Bittman's Pasta, Risotto Style
Recipe type: EntrĂ©e
Prep time: 
Cook time: 
Total time: 
Serves: 2
How to make risotto using pasta instead of arborio rice, a technique I learned from Mark Bittman's recipe.
  • 2 tablespoons olive oil to brown mushrooms, 2 more tablespoons to coat pasta
  • 1 shallot or small onion, chopped
  • 1 tablespoon garlic, chopped
  • 2 cups button or crimini mushrooms, cleaned and sliced
  • ½ pound dried, cut pasta such as gemelli
  • kosher salt and/or ground black pepper
  • ½ cup dry white wine
  • 2½ cups homemade or low sodium chicken stock
  • 2 boneless chicken thighs, chopped
  • flat-leaved parsley and fresh grated Parmesan, optional garnishes
  1. Heat the oil in a large, deep skillet over medium heat until hot. Add the shallot, garlic and mushrooms. Cook for 5 minutes until mushrooms are browned.
  2. Add 2 more tablespoons of oil, add the pasta and cook, stirring occasionally, until it is glossy and coated with oil, about 2 minutes. Season with salt and/or pepper and add the wine. Cook until the wine has been absorbed.
  3. Add the stock in ½ cup portions, stirring after each addition. Keep the heat at medium throughout the process. Once the stock has been mostly absorbed, add another ½ cup.
  4. After the pasta has cooked a total of 20 minutes and all the stock added, taste it. It should be tender with a bit of firmness. Add the chicken and cook until it is white in the center. Risotto should be neither soupy nor dry.
  5. Garnish with chopped parsley and Parmesan. Serve.
Recipe by Liz The Chef at