Pancetta Risotto
A creamy pancetta risotto delivers a rich, savory flavor from crisped cured pork belly and is finished with fresh peas and Parmesan.
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Instructions
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Heat stock to a simmer in a medium saucepan, then reduce heat to keep it warm.
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In a large, heavy-bottomed saucepan, heat oil and pancetta over medium heat for 4-5 minutes until golden and crispy.
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Remove pancetta, reserving rendered fat in the pot. Add chopped shallot and sauté for 2-3 minutes until translucent.
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Stir in rice, coating grains with fat, and sauté for one minute until fragrant without browning.
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Add wine and cook, stirring, until fully absorbed.
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Gradually add hot stock, one ladle at a time, stirring continuously until each addition is absorbed. Continue for 20-30 minutes until rice is tender but firm, using hot water if more liquid is needed.
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Stir in three-fourths of the pancetta, peas, butter, Parmesan cheese, and parsley. Season with salt to taste.
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Serve immediately, portioned into bowls and garnished with remaining pancetta.