Pancetta Risotto with Truffle Oil

Pancetta Risotto with Truffle Oil Recipe
Photo: Brian Woodcock; Styling: Cindy Barr
On a cold night, this one-dish meal of Pancetta Risotto with Truffle Oil screams comfort.


Serves 5 (serving size: 1 cup)
Total time: 40 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 40 Minutes
Total: 40 Minutes

Nutritional 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


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


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.