Pancetta Risotto with Truffle Oil

Photo: Brian Woodcock; Styling: Cindy Barr

On a cold night, this one-dish meal of Pancetta Risotto with Truffle Oil screams comfort.

Yield: Serves 5 (serving size: 1 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 40 Minutes
Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 365
  • Fat: 11.6g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 12.8g
  • Carbohydrate: 50.3g
  • Fiber: 3.1g
  • Cholesterol: 12mg
  • Iron: 0.9mg
  • Sodium: 604mg
  • Calcium: 31mg

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

Preparation

  1. 1. Bring stock to a simmer in a saucepan (do not boil). Keep warm over low heat.
  2. 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.
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