What could be better than pancetta and asparagus? I know, make a risotto and blow the socks off your palate. Risotto is one of my favorite Italian recipes because you can serve it as an amouse bouch, appetizer, entree, or side dish. It’s one of those dishes that can be eaten with meat or only veggies. Try the recipe below, you won’t be disappointing.
Ingredients
For the risotto
- 6 cups chicken stock, homemade or store bought
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, finely chopped
- 1½ cup Arborio rice
- ½ cup dry white wine
- 3/4 cup pancetta, cubed or roughly chopped
- 1 cup freshly grated parmesan cheese
- Sea salt, to taste
- Freshly cracked 5-blend peppercorns, to taste
For the roasted asparagus
- 10-12 asparagus spears, blanched
- 1 tablespoon olive oil
- sea salt and freshly cracked 5-blend peppercorns, to taste
Directions
For the asparagus
Preheat oven to 400 degrees.
In a pot of boiling water, blanch asparagus for thirty seconds. Remove from heat & submerge immediately in ice water. This will result in a bright & vibrant asparagus.
Dry asparagus and toss in olive oil, salt and pepper. Roast for 5 to 7 minutes. Chop spears into 1 inch pieces and set aside.
For the risotto
In a large saucepan, heat chicken stock over low heat. To a separate skillet on medium-low heat, add the butter, olive oil, onion, garlic salt and pepper. Cook until onions and garlic are softened.
Add the rice. Toast rice until the outside begins to turn translucent. Stir in white wine.
Turn heat in the skillet down to low and add the first cup of hot chicken stock and stir. Once the stock is absorbed add another cup. Continue this until the rice is creamy and cooked throughout (between 5 and 6 cups of stock).
Finish off by stirring in the freshly grated parmesan, pancetta and roasted asparagus. Serve with grated parmesan and a drizzle of fresh olive oil.
Recipe source: Marcella DiLonardo-Modest Marce in partnership with Crate and Barrell
Photo source: Carlinos Market
