Pear Pancetta Risotto

Pear Pancetta Risotto

Mixing a bit of sweet and savory, this pear pancetta risotto is the perfect way to ease into fall, especially alongside a glass of Benchbreak Chardonnay

As the leaves change and the weather turns I am ready to introduce cool weather foods back into my diet. A comforting, slow cooked risotto is at the top of my list. The recipe for this pear pancetta risotto is inspired by all things fall. It features sweet, tree ripened pears from the local farm and earthy fresh sage from the garden. When the sage plant over grows, I dry a bundle to get me through the winter and early spring.

Copper pots are great for making risottos in general as they conduct an even source of heat throughout the pan. If you have one, use it for this Pear Pancetta Risotto!

Pear Pancetta Risotto cooking in a copper pot

To start this risotto off, I used Cambria Benchbreak Chardonnay. I cannot stress enough how important it is to cook with good quality wine. This Chardonnay adds the perfect base to any flavor of risotto! It features a lively fruit and oak spice aroma that works perfectly with the pears. And the chef of course gets a glass of wine too as they stand over the stove tending to the risotto, am I right? Lastly, I used pancetta to add a touch of heartiness and saltiness, but prosciutto or guanciale would be an excellent substitute as well. Curned Italian meats make everything better!

Pear Pancetta Risotto

Benchbreak Chardonnay paired with Pear Pancetta Risotto

Pear Pancetta Risotto


  • 6 cups low sodium chicken stock, store bought or homemade
  • 2 tablespoon butter
  • 2 tablespoon olive oil
  • 1 medium onion finely chopped
  • 2 pears, peeled & diced
  • 1/2 cup pancetta, diced
  • 1 tablespoon fresh sag, finely chopped 
  • salt & pepper, to taste
  • 1 1/2 cups arborio rice
  • 3/4 cup cambria wines: benchbreak chardonnay
  • 1 cup freshly grated parmesan cheese


  1. Heat chicken stock in a large pot over low heat.
  2. in a separate skillet over medium-low heat add the butter, oil, onion, pears, pancetta & sage. Season with salt & pepper.
  3. Cook until the onions are translucent & the pears have softened.
  4. Add the rice & cook until the rice begins to turn translucent. About one minute.
  5. Turn the skillet down to low heat & add the wine. Once the rice has absorbed the liquid, add a ladle full of chicken stock. once the stock is absorbed add another ladle full stirring in between each addition. Continue this step until the rice is fully cooked throughout (about 6 cups of stock). Taste dish to confirm the risotto is ready.
  6. Stir in the parmesan cheese & a touch of cracked black pepper. Serve immediately!

Pear Pancetta Risotto - perfect for fall and with a glass of Benchbreak Chardonnay