Risotto of Pancetta, Roasted Tomatoes, Chilli and Parmesan Topped with Balsamic Pearls
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.
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
- 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.
- Heat the stock and keep it hot over a medium heat.
- 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.
- Add the wine and stir until absorbed, lower the heat to medium.
- Add the hot stock a ladleful at a time stirring each time until absorbed, approx. 15‐20 minutes
- In a separate pan heat the remaining olive oil over a high heat and fry the pancetta until crispy
- Briskly stir in the parmesan and butter into the rice, stir in the parsley.
- 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.