Saffron and Pancetta Risotto

17/11/2023

I can provide you with a recipe for a delicious saffron and pancetta risotto. You will see that the combination of crispy pancetta with the sweetness of saffron will make your risotto unique and very tasty.

Ingredients

320 g of risotto rice (such as Arborio or Carnaroli)
100 g of cubed pancetta
1 sachet of saffron powder or a few whole stigmas
1 small finely chopped white onion
1 liter of hot vegetable or meat broth
1/2 glass of dry white wine
30 g of butter
Grated Parmesan cheese to taste
Salt and pepper to taste
Extra virgin olive oil

Preparation

In a large pan, sauté the cubed pancetta in a drizzle of extra virgin olive oil until it becomes crispy. Remove the pancetta and set it aside.
In the same pan, add a knob of butter and the chopped onion, sautéing until it becomes transparent.
Add the rice and toast it for a few minutes until it becomes translucent, taking care to stir constantly.
Deglaze the rice with the white wine and let the alcohol evaporate.
Start adding the hot broth, one ladle at a time, waiting for the liquid to be absorbed by the rice before adding the next ladle. Stir frequently to prevent the rice from sticking to the bottom of the pan.
Halfway through cooking, add the saffron, which you will have previously dissolved in a ladle of hot broth. Continue to add broth and stir.
Once the rice is cooked ‘al dente’, add the set-aside crispy pancetta, Parmesan, the remaining butter, and mix well to cream.
Adjust salt and pepper to taste.
Let the risotto rest for a minute before serving.

For a more international touch, but still keeping an eye on Italy, you could add a sprinkling of freshly chopped herbs when serving.

Saffron risotto, also known as “risotto alla milanese,” is a typical dish of Lombard cuisine. Its golden color and delicate aroma make it an elegant and sophisticated first course, perfect for special occasions. The pancetta adds a touch of savoriness and crispiness that pleasantly contrasts with the creaminess of the risotto.