I remember when I was a kid I did not like risotto at all. My aunt would be the one cooking it usually and I would only eat a few bites from my plate.
Surprisingly, I developed a real taste for risotto in the last few years and now I love it. It became one of those comfort food for me too. They say as we get older our taste change, to be more refined, I agree!
I cooked some risotto a couple time this winter, but today I did not follow a set recipe, I followed my own inspiration. I am not a big fan of mushroom, but I remembered liking spinach a lot in this meal so that’s where I started. I also really like lobster risotto but let’s be honest, it is outside my budget range right now. So I thought bacon! Pancetta more specifically! I think it was an amazing combination!!!
Here is what I used:
- 3 cups of chicken broth to simmer
- few slices of pancetta diced
- 3 green onions (white part only)
- 1 garlic clove
- 1 cup of arborio rice
- 1/3 of a cup of white wine
- 1/4 cup of Parmesan cheese
- pepper only
- handful of roasted pine nuts
Risotto is pretty easy to make. I first cooked the pancetta in small pieces, and set it aside. I than cooked the green onions and garlic in the left over oil in the pot. After a couple minute I added the cup of rice and cooked it another few minutes before deglazing with 1/3 of white wine. After the liquid reduced by half I started adding the broth 1/2 cup at the time. Again, once the liquid reduced by half I added more broth until the rice was close to be cooked (about 20 min). Before I used all the broth I added the spinach and the Parmesan (during the last 5 min of cooking).
I topped my plates with the pine nuts and the crispy pancetta bites. It was delicious!
Be careful, the pancetta is very salty, make sure to taste if you want to add salt. I found my risotto pretty salty, maybe I used too much of it. But who doesn’t like the bacon crispiness!