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Risotto with Pancetta

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Rating: 5.0/5 (7 votes cast)


 

Risotto with Pancetta

Risotto with Pancetta

 

Risotto with Pancetta

Risotto is extremely easy to make, but it is also one of those things that many people are intimidated to attempt. With a few simple ingredients and an understanding of how to cook it, you can transform those simple aborio rice grains into a smooth and creamy texture. Risotto can be flavored with seafood, saffron or herbs, but my favorite is pancetta. This risotto recipe uses pancetta to add incredible flavor. Do not substitute American bacon, it is not the same thing.


 

Ingredients:

10 to 12 cups chicken stock, (you might not need it all)
4 Tbsp butter, divided
1 Tbsp olive oil
2 shallots, finely minced
2 garlic cloves, finely minced
4 oz pancetta, diced
2 c aborio rice
1 c shelled, frozen or fresh peas
1/4 c grated Parmigiano Reggiano cheese
2 T finely chopped Italian flat leaf parsley
finely grated lemon peel
 

Directions:

  1. In a large stock pot, heat chicken stock to boiling; reduce heat and continue to simmer.
  2. Heat a large saucepan over medium-high heat, add 1 Tbsp of the butter, olive oil, shallots and garlic. Saute shallots and garlic for about 3 minutes. Add the pancetta and saute for 3 to 5 minutes, to render some of the fat.
  3. Add the aborio rice and stir to coat grains with the butter, oil and fat. Continue cooking for 2 more minutes.
  4. Slowly ladle hot chicken stock into the rice, just until the rice is barely covered. Stir well and continue cooking until almost all of the liquid has been absorbed. Repeat this process, adding hot chicken stock and letting it reduce, two or three more times.
  5. The rice is done when it is still al dente. It should have some firmness in the middle of the grain, but it should not be crunchy.
  6. When the rice is done, stir in the peas and cook for 2 minutes. Remove from heat.
  7. Stir in the Parmigiano Reggiano and remaining 3 Tbsp of butter.
  8. Serve on individual plates. Top with chopped parsley, grated lemon peel and shaved Parmigiano Reggiano cheese.

 

Preparation time: 5 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

5 ★★★★★ 17 review(s)

Microformatting by hRecipe.

 

How to Make Risotto with Pancetta:

 

Ingredients for Risotto with Pancetta

Ingredients for Risotto with Pancetta

Making risotto is a simple process and requires only a few ingredients. Pancetta is often considered an Italian bacon, but it is nothing like the bacon we know in America. Try and get the real thing, it’s worth it!

 

Dice Pancetta, shallots and garlic

Dice Pancetta, shallots and garlic.

Dice the pancetta, shallots and garlic; saute in butter and olive oil. This will create the flavor base for the risotto.

 

Risotto with Pancetta

Risotto with Pancetta

Rissoto served with garlic bread and slices of baked chicken breast.

 


 

 

Risotto with Pancetta, 5.0 out of 5 based on 7 ratings
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