This version of pancetta risotto is rich and delicious, and can be served as a first course, or an accompaniment for any meat or fish dish.
- Sauté pan
- 1/4 cup onion, finely diced
- 1 clove garlic, finely diced
- 2 1/2 cups Little Potatoes, diced in pea sizes
- 2 1/2 Tbsp butter
- 1 sprig fresh thyme
- 1/4 cup risotto rice
- 1/4 cup smoked pancetta or smoked bacon, diced
- 2 1/2 cups chicken broth (hot)
- 3/4 cup Parmesan cheese or Grana Padana, grated
In a good-sized sauté pan over medium heat, gently fry the pancetta or bacon until light, golden brown—adding a little olive oil as needed.
Next, add the onions and garlic and continue to cook gently, stirring from time to time.
Add the risotto rice and diced little potatoes. Follow with the sprig of thyme and continue gently cooking for a few more minutes adding a little more oil and half the butter.
Add a ladle of the hot chicken broth and stir gently.
As the rice and potatoes cook and absorb the chicken broth, add additional broth. Continue adding broth until the rice and potatoes are fully cooked and a risotto has a good consistency.
Remove the sprig of thyme. Add the remaining butter and just before serving, stir in the Parmesan cheese.