Italian Recipe Collection
Pancetta and Onion Risotto
Ingredients
- 275g Carnaroli rice
- 1 red onion
- 1 white onion
- 75g smoked pancetta
- White wine, to deglaze
- 150g sheep's milk ricotta
- Vegetable broth, as needed
- Salt and pepper, to taste
Instructions
- Cook the pancetta in a pan until crispy, then remove it and set aside.
- Thinly slice the onions and sweat them gently in the remaining fat in the pan.
- Add the rice, toast it dry for a few minutes, and deglaze with the white wine.
- Cook the rice by gradually adding the vegetable broth, one ladleful at a time, allowing each addition to absorb before adding the next.
- Halfway through cooking, stir in most of the pancetta (reserve a small portion for garnish).
- Remove from the heat and vigorously stir in the ricotta to finish and create a creamy texture (mantecare).
- Plate the risotto in the center of the dish and garnish with the reserved crispy pancetta on top.
- Serve hot.