Saffron and Pancetta Risotto
This Saffron and Pancetta Risotto is a rich and flavorful dish that combines the delicate taste of saffron with the savory depth of crispy pancetta. It’s a perfect first course for a special dinner or a cozy meal on a chilly evening. The creamy texture and the intense aroma of saffron, paired with the crispy pancetta, create a harmonious blend that will captivate your taste buds. Here’s how to make this comforting Italian classic!
Category: First Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 320g |
| Sweet Pancetta (diced) | 150g |
| Saffron Stamps | 2 |
| Red Onions (thinly sliced) | ½ |
| Dry White Wine | 60g |
| Extra Virgin Olive Oil | q.b. |
| Fine Salt | q.b. |
| Black Pepper | q.b. |
| Butter (cold, cubed) | 125g |
| Grana Padano Cheese (grated) | 80g |
Instructions:
-
Prepare the Broth:
Begin by heating 1.5 liters of vegetable or chicken broth in a saucepan over medium heat. Add a pinch of salt and a drizzle of extra virgin olive oil. This will form the base for cooking the rice. -
Sauté the Onion:
In a separate pan, sauté the sliced red onion in a little olive oil until it becomes translucent and soft. Once cooked, remove the onion and place it in a colander to drain off any excess oil. The oil you’ve used will be saved for the final step of the risotto. -
Toast the Rice:
In a large, wide pan, pour in the Carnaroli rice. Season with a pinch of salt and drizzle a little olive oil. Toast the rice over medium-high heat for 3-4 minutes, stirring continuously. This helps the rice absorb the flavors and prevents it from becoming mushy. -
Deglaze with Wine:
Once the rice is toasted, pour in the dry white wine to deglaze the pan. Stir gently and allow the alcohol to evaporate, leaving behind the rich flavors of the wine. -
Cook the Pancetta:
While the rice is cooking, heat a non-stick pan over medium heat. Add the diced pancetta and cook until crispy and golden brown. Set aside, keeping a few pieces to garnish the finished dish. -
Add the Broth:
Gradually add the hot broth to the rice, one ladle at a time, allowing it to absorb into the rice before adding more. Stir frequently and continue this process for about 16-18 minutes until the rice is creamy and tender, but still al dente. -
Prepare the Risotto:
In the final stages of cooking, add the saffron stamps to the risotto. Let the saffron infuse its color and aroma into the rice, giving it that beautiful golden hue. -
Finish the Risotto:
Once the rice is cooked to your desired texture, remove the pan from the heat. Add the cold butter cubes and the grated Grana Padano cheese. Stir well until the butter melts and the risotto becomes creamy and smooth. -
Season and Serve:
Taste and adjust the seasoning with salt and pepper as needed. To serve, plate the risotto and top with the crispy pancetta. Garnish with a sprinkle of extra grated Grana Padano cheese if desired.
Tips:
- For the richest flavor, ensure that your broth is homemade or of high quality.
- If you prefer a less creamy risotto, you can reduce the amount of butter and cheese, but the traditional creamy consistency is what makes this dish irresistible.
- To further elevate the dish, try finishing with a drizzle of good-quality olive oil or a few fresh herbs.
Enjoy your Saffron and Pancetta Risotto! This comforting dish is perfect for impressing your guests or indulging in a flavorful, luxurious meal. With the unique combination of aromatic saffron and savory pancetta, this risotto is sure to be a favorite at your dinner table.
