Risotto of Pancetta, Roasted Tomatoes, Chilli and Parmesan Topped with Balsamic Pearls
Prep: 10 minutes
Cook: 30 minutes
Cook: 30 minutes
Medium
Serves 4 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.
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
Method
- Step 0: 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.
- Step 1: Heat the stock and keep it hot over a medium heat.
- Step 2: 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.
- Step 3: Add the wine and stir until absorbed, lower the heat to medium.
- Step 4: Add the hot stock a ladleful at a time stirring each time until absorbed, approx. 15‐20 minutes
- Step 5: In a separate pan heat the remaining olive oil over a high heat and fry the pancetta until crispy
- Step 6: Briskly stir in the parmesan and butter into the rice, stir in the parsley.
- Step 7: 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.