Pancetta Risotto

  • Prep Time: 10m
  • Cook Time: 40m
  • Total Time: 50m
  • Serves: 4 people
  • Yield: 4 to 6 cups Risotto


  • 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


  1. 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.
  2. Sweat the onions in the pancetta fat for about 5 minutes, until almost cooked. Add the garlic and let cook for another 2 minutes.
  3. 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.
  4. 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.
  5. When the rice is almost tender, add in the butter and parmesan and finish cooking. Season the risotto.
  6. Serve immediately with some extra parmesan on top. Enjoy!

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