Michael’s Little Potato Pancetta Risotto

Terrific Trio

by Michael Bonacini

(13 votes, average: 3.85 out of 5)

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.

Ingredients

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Product Used

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

Terrific Trio

Where To Buy

Preparation

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 2 out of 6

step_1

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 4 out of 6

step_3

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.

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 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 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.

Michael’s Little Potato Pancetta Risotto

Ingredients

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Product Used

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

Terrific Trio

Preparation

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