Pancetta Risotto with Truffle Oil

Serving size: about 1 cup Per Serving:Calories: 365 Fat: 11.6g; Saturated fat: 3.2g; Monounsaturated fat: 5.7g; Polyunsaturated fat: 0.8g; Protein: 12.8g; Carbohydrate: 50.3g; Fiber: 3.1g; Cholesterol: 12mg; Iron: 0.9mg; Sodium: 604mg; Calcium: 31mg

Photo by Ally H.
Adapted from cookinglight.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

SERVINGS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

Adapted from cookinglight.com

Ingredients

  • 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

Directions

Preparation 1. Bring stock to a simmer in a saucepan (do not boil). Keep warm over low heat. 2. 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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