Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, risotto with pancetta and saffron. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Risotto with pancetta and saffron is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Risotto with pancetta and saffron is something which I have loved my entire life. They are nice and they look wonderful.
Fragrant, flavorful saffron is the perfect ingredient in this simple, yet tasty risotto finished with pancetta, Parmesan cheese, and butter. Fragrant, flavourful saffron is the perfect ingredient for a simple, yet tasty risotto. You can prepare this recipe in no time using a pressure cooker, or choose to make it the traditional way in a regular saucepan.
To begin with this particular recipe, we must prepare a few ingredients. You can cook risotto with pancetta and saffron using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Risotto with pancetta and saffron:
- Prepare 100 grams arborio rice(usually 80-100 grams are for one person)
- Make ready 50 grams pancetta or smoked bacon
- Prepare Half teaspoon saffron
- Prepare 2 spoons extra virgin olive oil
- Get 1 little bit of parmiggiano reggiano
- Get Half small onion
- Make ready Vegetable stock
- Prepare 25 ml white wine (not necessary)
Place onto skewers (three scallops per portion). Add half of the quantity of fish stock, the shreds of saffron and cook gently until the rice has absorbed the liquid. Then continue to add the remaining liquid, a little at a time. Risotto: Combine the stock and saffron in a saucepan, heat and keep hot.
Steps to make Risotto with pancetta and saffron:
- Put the olive oil in a pan with onions and pancetta let them cook
- Add the white wine and let the alcohol evaporate
- Add the rice and then the vegetable stock little by little and mix everything continuously (put low heat) until it cooks. (It takes about 25 minutes).
- When the stock is evaporated and the rice is cooked(it has to be "al dente",not overcooked), just move the risotto in a plate and add some cheese on top. ENJOY :D
More Rice Dishes: Saffron Risotto with Spring Vegetable Ragout. When the risotto is about halfway done, begin frying the pancetta. Directions for: Saffron Risotto with Butternut Squash. Saffron risotto is a typical recipe of the city of Milan. Find out how to cook a perfect risotto Milanese.
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