Risotto with pancetta and saffron
Risotto with pancetta and saffron

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, risotto with pancetta and saffron. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Risotto with pancetta and saffron is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Risotto with pancetta and saffron is something that I’ve loved my entire life. They are fine and they look fantastic.

Fragrant, flavourful saffron is the perfect ingredient for a simple, yet tasty risotto. Put the risotto on a plate and add your shrimps, pancetta, rucola & parmezan on top. Sprinkle with some high quality extra virgin olive oil & balsamico and you're ready to go.

To get started with this particular recipe, we have to first prepare a few components. You can cook risotto with pancetta and saffron using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Risotto with pancetta and saffron:
  1. Take 100 grams arborio rice(usually 80-100 grams are for one person)
  2. Make ready 50 grams pancetta or smoked bacon
  3. Make ready Half teaspoon saffron
  4. Make ready 2 spoons extra virgin olive oil
  5. Make ready 1 little bit of parmiggiano reggiano
  6. Prepare Half small onion
  7. Get Vegetable stock
  8. Prepare 25 ml white wine (not necessary)

Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! Saffron Risotto with Butternut Squash. foodnetwork.com. Virtual Cooking Class: how to make Saffron Risotto with Pancetta. Risotto: Combine the stock and saffron in a saucepan, heat and keep hot.

Steps to make Risotto with pancetta and saffron:
  1. Put the olive oil in a pan with onions and pancetta let them cook
  2. Add the white wine and let the alcohol evaporate
  3. Add the rice and then the vegetable stock little by little and mix everything continuously (put low heat) until it cooks. (It takes about 25 minutes).
  4. When the stock is evaporated and the rice is cooked(it has to be "al dente",not overcooked), just move the risotto in a plate and add some cheese on top. ENJOY :D

Take the scallops and wrap around with a piece of pancetta. Place onto skewers (three scallops per portion). Add half of the quantity of fish stock, the shreds of saffron and cook gently until the rice has absorbed the liquid. Then continue to add the remaining liquid, a little at a time. We may have the master glazier of Milan's cathedral to thank for this creamy rice dish that gets its vivid color and flavor from saffron.

So that’s going to wrap it up for this special food risotto with pancetta and saffron recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!