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Pancetta Risotto
Ingredients
- 1 1/2 cups arborio rice
- 8 ounces pancetta
diced
- 1 quart chicken stock
- 1/2 cup white wine
- 1 medium shallot
chopped, about 1/2 cup
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 cup frozen peas
thawed
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped Italian parsley
- to tasteKosher salt
Directions
- 1
Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
- 2
In a large, heavy-bottomed saucepan, heat the oil and the pancetta over medium heat for 4 to 5 minutes, until the fat has rendered out and the pancetta is a nice golden brown.
- 3
Remove the pancetta and set it aside, but leave the fat in the pot. Add the chopped shallot. Sauté for 2 to 3 minutes or until it is slightly translucent.
- 4
Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the fat. Sauté for another minute or so, until there is a slightly nutty aroma. But don't let the rice turn brown.
- 5
Add the wine and cook while stirring, until the liquid is fully absorbed.
- 6
Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process. Note: It's important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry.
- 7
Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you'll see that the rice will take on a creamy consistency as it begins to release its natural starches.
- 8
Continue adding stock, a ladle at a time, for 20 to 30 minutes or until the grains are tender but still firm to the bite, without being crunchy. If you run out of stock and the risotto still isn't done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it's absorbed.
- 9
Stir in three-fourths of the pancetta, along with the peas, the butter, the parmesan cheese, and the parsley, and season to taste with Kosher salt.
- 10
Portion into individual bowls and garnish each bowl with the remaining pancetta. Serve right away, as risotto turns glutinous if held for too long.
- 11
Enjoy!
Pancetta Risotto
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Ratings & Reviews
Based on 35 ratings
Rating Breakdown
About this Recipe
Craving a deeply satisfying, restaurant-quality meal that’s both comforting and elegant? This Pancetta Risotto delivers rich, savory flavors with a luxurious, creamy texture, perfect for a cozy night in or entertaining guests.
This recipe shines because of one crucial step: browning the pancetta until it's perfectly crisp. This renders out its rich fat and creates intensely flavorful, salty bits of cured pork belly that infuse the entire dish, transforming simple rice into something truly special.
Prepare for a spoonful of pure comfort. You'll experience the velvety smoothness of perfectly cooked Arborio rice, enrobed in a creamy sauce that whispers of white wine and chicken stock. Each bite is punctuated by the delightful crunch and savory punch of the crispy pancetta, balanced by the subtle sweetness of thawed peas. A hint of fresh Italian parsley and sharp Parmesan cheese tie all the flavors together in a cohesive, utterly delicious experience that feels both indulgent and surprisingly achievable.
Want to make it your own? While pancetta provides a unique depth, you can substitute it with high-quality thick-cut bacon if needed, though the flavor profile will shift slightly. For a vegetarian twist, simply omit the pancetta and instead sauté your shallots in a bit more butter or olive oil, perhaps adding a touch of smoked paprika for depth. Feel free to adjust the amount of Parmesan to your taste, or try another hard, salty cheese like Pecorino Romano for a bolder kick.
This Pancetta Risotto makes a fantastic main course on its own, offering hearty satisfaction. It also works wonderfully as a decadent side dish to roasted chicken or seared scallops, bringing a touch of Italian flair to any dinner table.