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