pancetta and parmesan risotto
Lunch today, a Pancetta and Parmesan Risotto for one. So simple – all you need is a little patience and you’ll be rewarded with a satisfying bowl of creamy goodness. Finely chop half a small onion and pop it in a saucepan on low heat with 2 tbsp chopped pancetta and a large knob of butter. Cook gently for a few minutes until the onions have softened. In the meantime, heat 500ml (2 cups) of chicken stock in a separate saucepan. Scatter 140g (2/3 cup) of risotto rice over the onions and pancetta, stirring for a minute to coat and fry a little in the butter. Add the hot stock a ladleful at a time, stirring constantly until most of the liquid is absorbed before the next addition. After 20-25 minutes, when all the stock has been incorporated and the risotto is beautifully creamy (but still with a bite), stir in a large handful of freshly grated parmesan and a small pat of butter. Top with a few twists of black pepper and a drizzle of truffle oil to serve, if desired. Grab a spoon and enjoy!