Ingredients with Measurements:
- 6 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1/2 cup diced pancetta
- 1/2 cup diced onion
- 2 cups Arborio rice
- 1/2 cup white wine
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Wooden spoon
- Ladle
- Medium-sized skillet
Step-by-step instructions:
1. In a large saucepan, heat the chicken or vegetable broth over medium heat. Keep it simmering throughout the cooking process.
2. In a medium-sized skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta from the skillet and set it aside.
3. In the same skillet, add the diced onion and cook until translucent, about 3-5 minutes.
4. Add the Arborio rice to the skillet and stir to coat it with the onion and oil mixture. Cook for 1-2 minutes until the rice is slightly toasted.
5. Add the white wine to the skillet and stir until it is absorbed by the rice.
6. Begin adding the simmering broth to the skillet, one ladleful at a time, stirring constantly until each ladleful is absorbed by the rice. Continue this process for about 20-25 minutes until the rice is cooked through and creamy.
7. Add the frozen peas to the skillet and stir until they are heated through.
8. Remove the skillet from the heat and stir in the grated Parmesan cheese and cooked pancetta. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 12g
Carbohydrates per serving: 58g
Protein per serving: 14g
Substitutions for ingredients:
- Pancetta can be substituted with bacon or prosciutto.
- Frozen peas can be substituted with fresh or canned peas.
Variations:
- Add chopped fresh herbs such as parsley or basil for extra flavor.
- Add diced mushrooms for a vegetarian version.
- Substitute the white wine with dry vermouth or chicken broth.
Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the skillet.
- Use a good quality Parmesan cheese for the best flavor.
- Add the broth slowly to allow the rice to absorb it properly.
Storage instructions:
Store any leftover risotto in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the risotto in a skillet over medium heat with a splash of broth or water until heated through.
Presentation ideas:
Serve the risotto in individual bowls or on a large platter garnished with fresh herbs.
Garnishes:
Garnish with chopped fresh herbs or extra grated Parmesan cheese.
Pairings:
Pair with a crisp green salad and a glass of white wine.
Suggested side dishes:
Serve with garlic bread or roasted vegetables.
Troubleshooting advice:
If the risotto is too dry, add more broth or water. If it is too wet, cook it for a few more minutes to allow the liquid to absorb.
Food safety advice:
Make sure to cook the pancetta thoroughly before adding it to the risotto.
Food history:
Risotto is a traditional Italian dish that originated in Northern Italy.
Flavor profiles:
Creamy, savory, and slightly salty.
Serving suggestions:
Serve as a main course or as a side dish.
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Region: Italian