- 2tbsp Olive oil
- 100g Chopped onion
- 2 Finely chopped garlic cloves
- 300g Risotto rice (see our tips)
- 100ml Dry white wine
- 20g Essential Cuisine Chicken Stock
- 700ml Water
- 150g Grilled strips or batons of pancetta (lardons)
- 50g Thinly sliced sun-blush tomatoes
- 50g Toasted pine-nuts
- 2tbsp Mascarpone cheese
- 1 Knob unsalted butter
- 1tbsp Finely chopped fresh herbs (parsley, chives, chervil)
- Parmesan cheese (optional)
- A good twist of freshly ground pepper
- Sea Salt Season to your taste
Pancetta, Sun-blush Tomato and Pine-nut Risotto
Pancetta, Sun-blush Tomato and Pine-nut Risotto
You should use Arborio, Carnaroli or Vialone rice for your authentic risotto.
The secret of a good risotto is all in the texture and look of the rice.
The best tip is making sure that when the rice has been tossed and quickly fried that it has started to crack. If you examine the rice carefully you will see fine lines appearing on the grains, and it will also go slightly translucent. At this point the rice will allow the stock to be absorbed.
Also make sure that the stock is hot; cold stock will result in the risotto cooling down and the rice going stodgy.
Some people say the best risotto is stirred in the same direction this again stops the rice from going too stodgy.
Finally always make sure you use the best stock possible.
Ingredients
Method
Heat the olive oil in a good pre-heated thick-bottomed saucepan. Add chopped onion and the garlic and cook for 10 - 15 minutes without allowing the onion to brown.
Add rice and sauté (lightly fry) with the onions and butter until the rice becomes translucent (slightly see through) and starts to crack. Add the wine and stir.
Make up the Essential Cuisine Chicken Stock with boiling water.
Add the "hot" stock, one ladle at a time to the rice, constantly but gently stirring.
Continue until all of the stock has been absorbed, the rice should still have a bite to it (al dente).
Carefully stir in the grilled pancetta batons, sun-blush tomatoes and pine-nuts and make sure it is thoroughly heated through.
Remove from the heat and stir in the mascarpone and butter and correct the consistency with hot water if required, sprinkle in the chopped herbs. And season to your taste
As with all risotto serve immediately on a warmed dish and garnish with shaved parmigiano and drizzled with olive oil.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
