Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, rosemary and pancetta risotto. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Rosemary and pancetta risotto is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Rosemary and pancetta risotto is something which I have loved my entire life.
The pancetta and rosemary is a marriage made in heaven and the borlotti beans look and taste great and make a real change in a risotto. This risotto is excellent with any leftover rabbit or possibly hare that can be broken up and added at the last minute. Warm the chicken broth and rosemary in a saucepan over medium heat; set aside.
To get started with this recipe, we have to prepare a few ingredients. You can have rosemary and pancetta risotto using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Rosemary and pancetta risotto:
- Make ready arborio rice
- Get pancetta
- Prepare rosemary
- Get Small chopped onion
- Make ready Approx 1-1.2 litres of stock
- Take butter
- Prepare Olive oil
- Take Good amount of Parmesan
- Make ready Glug of white wine
- Take Salt
Radicchio and pancetta are a classic Italian pairing. Sharp and salty, they have been brought together to complement this creamy risotto, which can be whipped up for a quick midweek dinner. Season risotto to taste with salt and pepper. Drizzle with balsamic vinegar and serve.
Steps to make Rosemary and pancetta risotto:
- Chop onion, rosemary and pancetta. Prepare the stock, I used vegetable
- Melt butter with a little oil in a large pan or wok. Add onion and cook until soft. Add pancetta, rosemary and brown on medium heat
- And rice and toast for 1 min. Add wine and let it evaporate. Add about half the stock. Stir and simmer on low
- Continue adding more stock as needed. Cook for about 20 mins or until rice is cooked. Towards the end, add Parmesan and stir. Add salt to taste
- Serve with a little fresh rosemary and more Parmesan :)
In a large skillet over high heat, brown the mushrooms and pancetta in the oil until the mushrooms are golden brown. I had just finished another batch of homemade pancetta and was looking for a recipe to use it with. In one of Biba Caggiano's books I found a recipe for risotto with radicchio and pancetta. Make the risotto: Cook pancetta in a pressure cooker over medium-high heat until lightly browned. Add the onions and garlic and cook until soft.
So that is going to wrap it up for this exceptional food rosemary and pancetta risotto recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
