Risotto with pancetta, sage and parmesan cheese
Ingredients for 4 persons)
300 g of rice round grain (Arborio, Carnaroli, Vialone nano)
150 g of pancetta diced
6 medium sage leaves chiseled
100 g of Parmesan cheese freshly grated
2 small onions (or 8 shallots) peeled and chopped
125 g of sweet butter
1.5 l of hot chicken broth
fine sea salt, black pepper from the mill
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| This recipe is taken from the book Trattoria, published by Manise |
1. In a casserole, melt for about 5 minutes the onions and the pancetta in 100 g of butter.
2. Add the rice and brown very lightly for 1 minute without stirring. Wet with a ladle of broth. When he was absorbed by the riceadd a ladle or two, then scent with the sage leaves. Cook, stirring occasionally, until all the stock is gone.
3. Stir in the remaining butter and all the Parmesan cheese, add salt and pepper. The risotto must be cooked all'ondathat is, remain unctuous and flow slowly to the edge when the container is tilted. Turn off the heat and let stand under cover for 5 minutes before serving.
