Variety to Serving Appetizing Rosemary and pancetta risotto
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We hope you got benefit from reading it, now let's go back to rosemary and pancetta risotto recipe. To make rosemary and pancetta risotto you only need 10 ingredients and 5 steps. Here is how you achieve it.
To prepare an extraordinary Rosemary and pancetta risotto, here are the components needed:
- Prepare 350 g of arborio rice.
- Provide 150 g of pancetta.
- Take Sprig of rosemary.
- Get of Small chopped onion.
- Get of Approx 1-1.2 litres of stock.
- Take Knob of butter.
- Provide of Olive oil.
- Use of Good amount of Parmesan.
- Get of Glug of white wine.
- You need to taste of Salt.
After preparing the ingridients, now you are ready to cook your appetizing Rosemary and pancetta risotto by following the guidances below:
- 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 :).
This risotto is part of my four recipe challenge to use Pernod Classic in cooking, where I have to use Pernod in an appetizer, main, side dish and dessert. Friends it's time for the main course, Easy Risotto with Peas and Pancetta. I swear it really is easy and doesn't need any babysitting over the stove, constant stirring and tasting and watching every grain of rice. Heat a Dutch oven over medium heat. Add olive oil; swirl to coat.
Recipe : Rosemary and pancetta risotto
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