Pancetta Risotto with Truffle Oil

Name: Pancetta Risotto with Truffle Oil
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 5
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters Arborio rice; 1 teaspoon black pepper; 1 liters unsalted chicken stock (such as Swanson); 118 milliliters dry white wine; 2 teaspoons chopped fresh rosemary; 2 garlic cloves, minced; 1 teaspoons kosher salt; 1 Tbsp olive oil; 85 grams pancetta, chopped; 118 milliliters minced shallots; 1 teaspoon white truffle oil

Pancetta Risotto with Truffle Oil might be just the Mediterranean recipe you are searching for. Watching your figure? This gluten free and dairy free recipe has 427 calories, 12g of protein, and 14g of fat per serving. This recipe serves 5. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up shallots, pepper, kosher salt, and a few other things to make it today. To use up the arborio rice you could follow this main course with the Chocolate Rice Pudding as a dessert. It works best as a main course, and is done in approximately 40 minutes.

Instructions

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

Ingredients you will need

Stock

Equipment you will use

Sauce Pan

Heat a Dutch oven over medium heat.

Equipment you will use

Dutch Oven

Add olive oil; swirl to coat.

Ingredients you will need

Olive Oil

Add pancetta; saut 6 minutes or until crisp. Using a slotted spoon, remove pancetta from pan; drain on a paper towel.

Ingredients you will need

Pancetta

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

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.

Ingredients you will need

Rosemary

Shallot

Garlic

Rice

Equipment you will use

Frying Pan

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.

Ingredients you will need

Stock

Wine

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.

Ingredients you will need

Truffle Oil