Pancetta Risotto
Fabio gives secrets on how to get incredible bacon flavor into your life, and then shows off the easiest, most foolproof way to prepare a classic Italian staple that's incredibly satisfying. Recipe by Fabio Viviani.
Ingredients
- 8 oz. pancetta, diced
- 2 Tbsp. olive oil
- Pinch of pepper
- 4 handfuls, approximately 1 ½ - 2 cups risotto
- 2 quarts chicken stock
- 1 Tbsp. butter
- 1 cup grated Parmesan cheese
- 2 Tbsp. parsley, chopped
- 1 ea. lemon, zested
Wine Match
Directions
In a large sauce pot, render the pancetta in olive oil until crisp and golden brown.
Remove 3 large Tbsp. of pancetta and reserve for garnish.
Add to pot, 2 cups of Risotto and toss with pancetta and oil so that the rice absorbs the fat.
Add enough chicken stock to cover rice and let come to a simmer. As the stock is absorbed, stir in more stock while the rice is cooking, enough to just cover the rice. You will add the stock about 3 times.
Taste the rice to see if it is cooked, then mix in butter and parmesan cheese.
To serve, garnish with reserved pancetta, chopped parsley and lemon zest.
