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Risotto with Pancetta

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Rating: 5.0/5 (22 votes cast)

 

Risotto with Pancetta
 

 

 

Risotto with Pancetta

 

 

Risotto is so easy to make, but for some reason, it’s also one of those dishes that seems to intimidate many people. With a few simple ingredients and an understanding of how to cook it, you can transform those simple aborio rice grains into a wonderfully smooth and creamy texture. Risotto can be flavored with seafood, saffron or a variety of herbs, but my favorite is to add pancetta. This risotto recipe uses pancetta for an incredible flavor as well as the bright fresh taste of peas. Do not substitute American bacon for pancetta, it’s not the same thing; if possible, look for real Italian pancetta, it’s worth the effort!

 

 

 

 

 

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Risotto with Pancetta
Risotto is a flavorful northern Italian rice dish. The rice is cooked in a broth, and stirred frequently, to give it a wonderfully creamy consistency. There are numerous variations on risotto, but this delicious recipe features the classic pairing of pancetta and peas; they go perfect together!
Risotto with Pancetta
Servings
Ingredients
  • 10-12 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 cups aborio rice
  • 1 cup shelled peas, fresh or frozen
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 2 Tbsp finely chopped Italian flat leaf parsley
  • freshly grated lemon peel
Servings
Ingredients
  • 10-12 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 cups aborio rice
  • 1 cup shelled peas, fresh or frozen
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 2 Tbsp finely chopped Italian flat leaf parsley
  • freshly grated lemon peel
Risotto with Pancetta
Instructions
  1. In a large stock pot, heat the 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, the 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 rendered pancetta 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 cheese and the remaining 3 Tbsp of butter.
  8. Serve on individual plates. Top with chopped parsley, grated lemon peel, and shaved Parmigiano Reggiano cheese.

 

 

 

 

Pancetta

 

Imported Italian Pancetta

 

 

 

Arborio Rice

Arborio Rice

 

 

 

 

Risotto with Pancetta, 5.0 out of 5 based on 22 ratings
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