This version of pancetta risotto is rich and delicious, and can be served as a first course, or an accompaniment for any meat or fish dish.
Equipment
- Sauté pan
- 1/4 cup onion, finely diced
- 1 clove garlic, finely diced
- 2 1/2 cups Little Potatoes, diced in pea sizes
- 2 1/2 Tbsp butter
- 1 sprig fresh thyme
- 1/4 cup risotto rice
- 1/4 cup smoked pancetta or smoked bacon, diced
- 2 1/2 cups chicken broth (hot)
- 3/4 cup Parmesan cheese or Grana Padana, grated
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Instructions
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Step 1
In a good-sized sauté pan over medium heat, gently fry the pancetta or bacon until light, golden brown—adding a little olive oil as needed.
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Step 2
Next, add the onions and garlic and continue to cook gently, stirring from time to time.
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Step 3
Add the risotto rice and diced little potatoes. Follow with the sprig of thyme and continue gently cooking for a few more minutes adding a little more oil and half the butter.
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Step 4
Add a ladle of the hot chicken broth and stir gently.
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Step 5
As the rice and potatoes cook and absorb the chicken broth, add additional broth. Continue adding broth until the rice and potatoes are fully cooked and a risotto has a good consistency.
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Step 6
Remove the sprig of thyme. Add the remaining butter and just before serving, stir in the Parmesan cheese.
