Culinary Adventures with Camilla

Happy New Year to you from the crew at Wine Pairing Weekend. #WinePW happens on the second Saturday of the each month. And for the month of January, David of Cooking Chat - and the originator of #WinePW - invited us to kick off the new year with a new wine. You can read David's invitation:  here . Feel free to join the conversation on Saturday, January 14th on Twitter with the hashtag #WinePW. We start chatting at 11am ET. And if you'd like to see all the past and future topics, click here . It's hard to believe we're going on three years with this group. New Wines & The Crew David clarified: "What do we mean by “new wine”? Simply looking for wine that is new to you, whether that be a wine region you haven’t explored, or maybe it is a new grape varietal. Or maybe it’s a type of wine you haven’t tried much. You get to figure what trying new wine means to you." What fun! I had a couple of options from new-to-me varietals to new-to-me wine regions....

After our attempt at sipping bone broth , I decided to cook with my  Organic Bone Broth  from  Pacific Foods * instead. I thought about dishes where the broth is a prominent part...not just an ingredient. The two I came up with: soup and risotto. But, as it is the warmest part of our summer, soup was out. I decided to make a simple risotto. And, wanting the flavor of the bone broth to shine, I didn't use anything else that would really overwhelm the flavors; I opted for a carrot, celery, onion, and pancetta risotto. Easy peasy! Ingredients  makes 8 servings 1 onion, peeled and diced 2 carrots, diced 2 celery stalks, diced 2 T butter splash of olive oil 3 C arborio rice 6 C organic bone broth 2 C boiling water 8 oz marscarpone cream fleur de sel freshly ground pepper Procedure Bring your stock and water to a boil. Then reduce it to a simmer and keep it on a burner adjacent to your risotto pan. Melt 2 T butter with a splash of olive oil i...