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Pancetta Risotto with Truffle Oil

Photo: Brian Woodcock; Styling: Cindy Barr
Hands-on time 40 mins
Total time 40 mins
Yield Serves 5 (serving size: 1 cup)
On a cold night, this one-dish meal of Pancetta Risotto with Truffle Oil screams comfort.

Ingredients

  • 5 cups unsalted chicken stock (such as Swanson)
  • 1 tablespoon olive oil
  • 3 ounces pancetta, chopped
  • 1/2 cup minced shallots
  • 1 1/2 cups Arborio rice
  • 1 1/2 teaspoons chopped fresh rosemary
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine
  • 1 teaspoon black pepper
  • 1 teaspoon white truffle oil
  • 1/2 teaspoon kosher salt

Nutrition Information

  • calories 365
  • fat 11.6 g
  • satfat 3.2 g
  • monofat 5.7 g
  • polyfat 0.8 g
  • protein 12.8 g
  • carbohydrate 50.3 g
  • fiber 3.1 g
  • cholesterol 12 mg
  • iron 0.9 mg
  • sodium 604 mg
  • calcium 31 mg

How to Make It

  1. Bring stock to a simmer in a saucepan (do not boil). Keep warm over low heat.

  2. Heat a Dutch oven over medium heat. Add olive oil; swirl to coat. Add pancetta; sauté 6 minutes or until crisp. Using a slotted spoon, remove pancetta from pan; drain on a paper towel. Add shallots to drippings in pan; cook 2 minutes (do not brown), stirring frequently. Stir in rice, rosemary, and garlic; cook 1 minute, stirring constantly. Add wine; cook 2 minutes or until liquid is absorbed, stirring frequently. Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion of stock is absorbed before adding the next (about 22 minutes total); reserve 1/3 cup stock at the last addition. Stir in pepper, truffle oil, and salt. Remove pan from heat; stir in reserved 1/3 cup broth. Top with pancetta.