Michael’s Little Potato Pancetta Risotto

Terrific Trio

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.

Notes:

I will often add seasonal ingredients such as fresh shucked peas, diced asparagus, fresh basil or even a few mushrooms in the fall. I love the versatility of this potato risotto.

I love the versatility of this potato risotto. I will often add seasonal ingredients such as fresh shucked peas, diced asparagus, fresh basil or even a few mushrooms in the fall.

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Michael’s Little Potato Pancetta Risotto

By Michael Bonacini

Michael’s Little Potato Pancetta Risotto

Ingredients

Hint: Use as your grocery check-list or when at home preparing your recipe

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Product Used

(you're also free to use any kind of potatoes!)

Terrific Trio

Terrific Trio

Where To Buy

Preparation

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.

step_1

Next, add the onions and garlic and continue to cook gently, stirring from time to time.

Add the Arborio 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.

step_3

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.

Step 1 out of 6

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.
step_1

Step 2 out of 6

Next, add the onions and garlic and continue to cook gently, stirring from time to time.

Step 3 out of 6

Add the Arborio 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.
step_3

Step 4 out of 6

Add a ladle of the hot chicken broth and stir gently.

Step 5 out of 6

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.

Step 6 out of 6

Remove the sprig of thyme. Add the remaining butter and just before serving, stir in the Parmesan cheese.

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