-
Prep Time:
10m
-
Cook Time:
40m
-
Total Time:
50m
Ingredients
- 2 tsp. EVOO
- 2 garlic cloves, minced
- 1/2 yellow onion, finely chopped, about a cup
- 2 oz pancetta
- 1 c Arborio rice
- 1/4 c white wine
- 3 c chicken stock
- 1/4 c parmesan cheese
- 1 tbsp. butter
Instructions
- Pour the EVOO in the bottom of a pan over medium heat. When the oil is hot, add the pancetta. Cook the pancetta until almost crispy, about 5 to 8 minutes then add the onions.
- Sweat the onions in the pancetta fat for about 5 minutes, until almost cooked. Add the garlic and let cook for another 2 minutes.
- Pour the rice in the pan and let the rice toast for 2-3 minutes then deglaze the pan with the wine. Let the wine bubble up and reduce; scrape the brown bits off the bottom of the pan while this is happening. Those brown bits are called fond and add lots of flavor to the risotto.
- When the wine has almost fully evaporated, add in about a ½ cup of chicken stock. For the next 30 to 40 minutes you will cook the rice over medium/low heat, adding in stock and stirring every 5 minutes. It is kind of one of those things you just have to watch the whole time. When the liquid is almost evaporated you keep adding stock until the rice is tender.
- When the rice is almost tender, add in the butter and parmesan and finish cooking. Season the risotto.
- Serve immediately with some extra parmesan on top. Enjoy!
