Rating: 4 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light December 2013


Credit: Brian Woodcock; Styling: Cindy Barr

Recipe Summary

40 mins
40 mins
Serves 5 (serving size: 1 cup)


Ingredient Checklist


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

  • 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.

Nutrition Facts

365 calories; fat 11.6g; saturated fat 3.2g; mono fat 5.7g; poly fat 0.8g; protein 12.8g; carbohydrates 50.3g; fiber 3.1g; cholesterol 12mg; iron 0.9mg; sodium 604mg; calcium 31mg.