Fresh Corn Risotto with Wild Rice and Pancetta

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Fresh Corn Risotto with Wild Rice and Pancetta
Course Entree, Main Dish
Servings
Ingredients
  • In a medium saucepan bring stock to boiling. Reduce heat to low and cover to keep warm.
  • tablespoons Meanwhile in a large saucepan, heat the 2butter and the oil over medium-high heat. Add pancetta; cook and stir about 8 minutes or until nicely browned. Using a slotted spoon, remove pancetta and drain on paper towels, reserving drippings in pan. Reduce heat to medium. Add onion to reserved drippings; cook and stir until onion is tender.
  • in Add rice to onion mixturesaucepan; cook and stir over medium heat about 3 minutes or until rice begins to brown. Stirhalf of the cooked pancetta. Carefully add wine and crushed red pepper.
  • cup Slowly add 1of the simmering broth to the rice mixture stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2of the broth to the rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add remaining broth mixture, 1/2at a time, cooking and stirring constantly just until rice is tender and the broth has been absorbed. (This should take about 20 minutes total.)
  • cup Stir in corn cooked wild rice, the 1/2cheese, the 2 tablespoons butter pieces and black pepper. Cook over low heat for 3 minutes, stirring occasionally.
  • Divide risotto among six shallow pasta dishes or bowls. Sprinkle risotto with the remaining cooked pancetta shaved cheese and parsley.
Course Entree, Main Dish
Servings
Ingredients
  • In a medium saucepan bring stock to boiling. Reduce heat to low and cover to keep warm.
  • tablespoons Meanwhile in a large saucepan, heat the 2butter and the oil over medium-high heat. Add pancetta; cook and stir about 8 minutes or until nicely browned. Using a slotted spoon, remove pancetta and drain on paper towels, reserving drippings in pan. Reduce heat to medium. Add onion to reserved drippings; cook and stir until onion is tender.
  • in Add rice to onion mixturesaucepan; cook and stir over medium heat about 3 minutes or until rice begins to brown. Stirhalf of the cooked pancetta. Carefully add wine and crushed red pepper.
  • cup Slowly add 1of the simmering broth to the rice mixture stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2of the broth to the rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add remaining broth mixture, 1/2at a time, cooking and stirring constantly just until rice is tender and the broth has been absorbed. (This should take about 20 minutes total.)
  • cup Stir in corn cooked wild rice, the 1/2cheese, the 2 tablespoons butter pieces and black pepper. Cook over low heat for 3 minutes, stirring occasionally.
  • Divide risotto among six shallow pasta dishes or bowls. Sprinkle risotto with the remaining cooked pancetta shaved cheese and parsley.
Instructions
  1. To cook wild rice, rinse 1/2 cup wild rice, lifting the rice with your fingers to clean thoroughly; drain. In a small saucepan, combine wild rice and 1 cup water. Bring to boiling; reduce heat. Cover and simmer about 40 minutes, without stirring, or until rice is tender and most of the liquid is absorbed. If needed, drain. Makes about 1-1/4 cups.

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