Skip to main content
Risotto of Pancetta, Roasted Tomatoes, Chilli and Parmesan Topped with Balsamic Pearls

Risotto of Pancetta, Roasted Tomatoes, Chilli and Parmesan Topped with Balsamic Pearls

Prep 10 minutesCooking 30 minutes4 people

Carefully working a handful of classic Italian ingredients into a risotto makes a delicious main course or starter – and is always worth the effort.  Use Carnaroli rice and you’ll have a head start on getting it creamy as can be.

recipe

30 minutes

Dinner Recipes

Main Course

30 minute or less

Starter Recipes

None

Pork Recipes

Rice & Grain Recipes

Vinegars

Main Course

Medium

https://images-eu-prod.cms.commerce.dynamics.com/cms/api/cpbmrtbsrm/imageFileData/MEihA?ver=ae0d&w=315&h=315&m=6

Ingredients

4 tbsp Cornicabra Extra Virgin Olive Oil

400g vine ripened cherry tomatoes, divided into 4 kept on the vine

2 fat shallots, very finely diced

3 cloves of garlic

350g Carnaroli Risotto Rice

200ml white wine

1L good quality fresh chicken stock

85g fresh parmesan, grated

50g unsalted butter

1 large chilli, finely chopped

15g (small handul) of flat-leaf parsley, tender stems and leaves finely chopped

150g smoked pancetta, cubed

1 x jar of Balsamic Pearls, drained

Instructions

  1. Preheat the oven to 200°C. Coat the tomatoes in 1 tbsp Cornicabra Extra Virgin Olive Oil and roast for 20 minutes, leave in the warm oven.
  2. Heat the stock and keep it hot over a medium heat.
  3. Meanwhile, set a large cast iron pan over a medium heat and add 2 tbsp Cornicabra Extra Virgin Olive Oil soften the shallots for about 4 minutes without colouring then turn the heat to high and stir in the Rice to coat in oil and heat the grains.
  4. Add the wine and stir until absorbed, lower the heat to medium.
  5. Add the hot stock a ladleful at a time stirring each time until absorbed, approx. 15‐20 minutes
  6. In a separate pan heat the remaining olive oil over a high heat and fry the pancetta until crispy
  7. Briskly stir in the parmesan and butter into the rice, stir in the parsley.
  8. Serve in warmed bowls top each with a quarter share of the pancetta, roasted tomatoes, 1 tbsp Balsamic Pearls per person and a twist of black pepper.

Included in this Recipe

Balsamic Pearls

Balsamic Pearls

Tiny jelly-enclosed spheres of Balsamic vinegar that explode with flavour when you bite into them.

Cornicabra Extra Virgin Olive Oil 500ml

Cornicabra Extra Virgin Olive Oil 500ml

Spanish single varietal extra virgin olive oil made from olives grown in Andalucia, this oil is perfect for cooking and for making dressings.