Holiday Entertaining Advice From A Celebrity Chef (NAPSA)—Celebrity chef and restaurateur Fabio Vivianiloves to enter- tain friends and family during the holi- days and he has sometips to consider before planning your next gathering. +A signature cocktail is a must. Make a base the day before to let the flavors meld andadd alcohol the day of your party. Chef Fabi Biale' ’s go-to cookwareis the n. 1 Ib oysteror shiitake mushrooms, sliced salt and pepper 1% cups Arborio rice 1 cup Prosecco 2 quarts chickenorvegetable stock tsp. ground nutmeg Micro-divot technologyis thelatest must-have innovation in nonstick cookware for more even cooking andeasy cleanup. + To make aneasy yet eleganttable setting, choose a platter. It makes for an impressive display of food but puts everyone in charge of serving themselves. Lastly, always use a quality brand of durable nonstick cookware that makes an impressive dish but is easy %; cup mascarponecheese Ys cup Parmesancheese,grated, plus more for garnish 6 ozroasted chestnuts,shelled, toasted and chopped Heat butter in a large nonstick saut pan over medium heat. Add pancetta and cookuntil golden brown, then add onion and mushroomswitha pinch ofsalt and saut until softened, about 10 minutes.Stir in the rice and cook for two minutes. Pour in wine and simmer until absorbed almost completely. Start addingthe stock one Chef Fabio's go-to cookware line is ladle at a time, just enough to cover to clean. Bialetti Titan. The unique micro-divot interior providesa textured nonstick sur- face for superior foodrelease and easy the rice. As the stock is absorbed and the rice cooks,stir in more stock, each time adding just enough to cover the rice.Stir often, makingsure it doesn’t stick to the bottom of the pan. Once cleanup so you can spend more time with guests. Available exclusively at Bed Bath & Beyond,Bialetti Titan cookware is metal utensil safe, dishwasher safe and oven you have added all the stock and the rice is tender, remove from heat and Fabio’s holiday risotto recipe: Top with roasted chestnuts and additional Parmesan cheese.Serve with the stir in the nutmeg, mascarpone and safe up to 400 F. Try it out with Chef Parmesan.Adjustfor salt and pepper. Mushroom & Chestnut Risotto remainingbottle of Prosecco wine on (serves 6) 2 Tbsp. butter 4 slices pancetta, diced 1 yellow onion, diced the side. Learn More Forfurtherfacts andtips, visit www. bedbathandbeyond.com.
