Taste of Hartford: Vivo Seasonal Trattoria

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

As the Taste of Hartford continues Executive chef William Reardon of Vivo Seasonal Trattoria at the Marriott Hartford Downtown joined FOX 61 Good Day Connecticut to make Mascarpone Pea Risotto that will be featured during the Taste of Hartford, July 18 to 31. For more information, click here. 

Serving 6 portions (4 oz ea)


  • Arborio rice, 1 cups
  • Spanish onion, 1 ea diced
  • Butter, 4 oz
  • Pancetta (sm dice), 1 tbsp
  • White wine, 2 oz
  • Chicken stock, 3 cups
  • Peas (cooked),  ¾ cup
  • Mascarpone, 4 oz
  • Parmesan cheese, 4 oz
  • Salt and pepper to taste


Render the pancetta with 2 oz of the butter over medium-low heat. Add the onion and saute until translucent. Add rice and stir to coat. Toast rice in butter for approx. 1 minute. Add white wine and stir until absorbed. Begin adding chicken stock 2 oz at a time. Each time, continue stirring until rice absorbs liquid. Repeat until rice is al dente, but not too firm. Add the mascarpone, parmesan cheese and remaining butter, stirring until incorporated. Fold in the peas just before serving to heat through. Taste and adjust seasoning with salt and pepper.