Risotto with pancetta and saffron
Risotto with pancetta and saffron

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, risotto with pancetta and saffron. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Fragrant, flavorful saffron is the perfect ingredient in this simple, yet tasty risotto finished with pancetta, Parmesan cheese, and butter. This dish is based off of the classic Saffron Risotto most people call Risotto Milanese. It is a beautiful yellow colour with simple threads of Saffron.

Risotto with pancetta and saffron is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Risotto with pancetta and saffron is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook risotto with pancetta and saffron using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Risotto with pancetta and saffron:
  1. Prepare 100 grams arborio rice(usually 80-100 grams are for one person)
  2. Prepare 50 grams pancetta or smoked bacon
  3. Take Half teaspoon saffron
  4. Make ready 2 spoons extra virgin olive oil
  5. Prepare 1 little bit of parmiggiano reggiano
  6. Take Half small onion
  7. Make ready Vegetable stock
  8. Take 25 ml white wine (not necessary)

Place onto skewers (three scallops per portion). Add half of the quantity of fish stock, the shreds of saffron and cook gently until the rice has absorbed the liquid. Then continue to add the remaining liquid, a little at a time. More Rice Dishes: Saffron Risotto with Spring Vegetable Ragout.

Steps to make Risotto with pancetta and saffron:
  1. Put the olive oil in a pan with onions and pancetta let them cook
  2. Add the white wine and let the alcohol evaporate
  3. Add the rice and then the vegetable stock little by little and mix everything continuously (put low heat) until it cooks. (It takes about 25 minutes).
  4. When the stock is evaporated and the rice is cooked(it has to be "al dente",not overcooked), just move the risotto in a plate and add some cheese on top. ENJOY :D

When the risotto is about halfway done, begin frying the pancetta. In a saucepan, bring the broth and dried mushrooms to a boil. Reduce the heat and keep warm. In a large saucepan over medium heat, soften the onion in half the butter. Saffron risotto is a typical recipe of the city of Milan.

So that is going to wrap this up for this exceptional food risotto with pancetta and saffron recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!