Creamy Rice with Crispy Pancetta Recipe
Making creamy risotto with crispy pancetta is easy and delicious. Follow this recipe to create a rich and flavorful dish, perfect for impressing your diners. Adding freshly ground black pepper and aromatic herbs will give the dish a unique twist.
Ingredients
- 400 g Rice
- 150 g Pork belly cut into pieces
- 20 g Butter
- 100 cl Broth vegetable or meat
- 1/2 glass Wine dry white
- 1 Onion medium
- to taste Parmesan cheese grated
- to taste Salt
Instructions
- Begin by dicing the pancetta and blanching it for two minutes in boiling water. This step will help remove excess fat and make the pancetta crispier.
- In a large saucepan, melt the butter and add finely chopped onion. Sauté over low heat until translucent.
- Add the well-drained pancetta to the onion and sauté until crispy and golden.
- Add the rice to the saucepan, let it toast slightly ensuring that each grain is coated with the seasoning.
- Deglaze with the white wine and stir with a wooden spoon until the alcohol is completely absorbed.
- Gradually add the hot broth, one ladle at a time, waiting for the liquid to be absorbed before adding more, until the rice is cooked al dente.
- Once cooked, stir in plenty of grated parmesan to make the risotto creamy and flavorful.
Notes
For a unique twist, add a sprinkle of freshly ground black pepper and a handful of finely chopped fresh herbs (such as thyme or rosemary) during the creaming process to enhance the flavors of the risotto.