Pancetta Risotto with Truffle Oil

By á-42947

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

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

Details

Servings 5
Adapted from cookinglight.com

Preparation

Step 1

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.