25 February 2012

Saffron and Pancetta Risotto

Recipe for 4 people

Rice (like Arborio), allow 80 grams per person
100 grams of cubes pancetta (no streaky bacon and PLEASE, try to get pork you know it is responsibly farmed)
Pinch Saffron strands
Salt and pepper
Olive oil
25 grams of butter
Half onion (chopped)
Small glass of white wine
One liter of vegetable stock (you can use cubes)

Prepare the vegetable stock and keep it on low heat.
Add a splash of olive oil to a non-sticky pan and turn the heat on.
When the oil is hot, add the chopped onion to the pan, keep stirring, at low heat, for 4-5 minutes, 
until they are soften. Add the pancetta and cook for another 4-5 minutes.
In the meantime, wash the rice in a colander to get rid off the excess of starch.
Add the rice, turn the heat at full whack, and stir until it becomes translucent.
Add the wine and let it cook off for a couple of minutes.
Add two ladles of stock, turn the heat down, and stir.
Keep adding the stock, one ladle at the time, stirring continuously, until the rice is cooked (look at the label, but it should take around 15 minutes).
5 minutes before the end, put the saffron in a glass, with a bit of stock, stir and then add to the rice.
Taste and adjust salt and pepper (Pancetta is quite salty, so bear this in mind!).
At the end, add a knob of butter, to make it really creamy and delicious.
Buon appetito!

No comments:

Post a Comment