Photo: Brian Woodcock; Styling: Cindy Barr
Hands-on Time
40 Mins
Total Time
40 Mins
Serves 5 (serving size: 1 cup)

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

How to Make It

Step 1

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

Step 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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Ratings & Reviews

JenniferM's Review

March 25, 2014
This was delicious, possibly the best risotto I've ever made. I used black truffle oil instead of white. Everyone raved about it.

LDombeck's Review

January 28, 2014
This was good! I substituted turkey bacon for pancetta and I could only find black truffle infused olive oil at trader joe's. But i think it was a nice addition. Will make again!

pmw804u's Review

February 01, 2014