Easy and Quick Tomato and Pancetta Risotto Recipe

 Easy and Quick Tomato and Pancetta Risotto Recipe

Introduction:

This Tomato and Pancetta Risotto is a delicious twist on the classic Italian dish, blending the rich flavors of crispy pancetta with the freshness of tomatoes and creamy Arborio rice. Perfect for those who crave comfort food with a gourmet touch, this easy risotto recipe is a must-try. Whether you’re preparing a cozy dinner for two or impressing guests, this flavorful risotto with mascarpone and Parmesan will quickly become a favorite in your kitchen. Follow this step-by-step guide to create the best tomato risotto with pancetta at home.

Ingredients:

• 50 grams pancetta, diced

• 2 tablespoons butter

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 can (400g) whole tomatoes, drained

• 150 grams Arborio rice

• 1/2 cup dry white wine

• 4 to 5 cups chicken stock, warmed

• 1/4 cup mascarpone cheese

• Freshly grated Parmesan cheese

• Fresh basil leaves

Instructions:

1. Cook the Pancetta: In a large frying pan over medium heat, add the diced pancetta. Cook until the pancetta is crispy and the fat has rendered. Once done, remove the pancetta and set it aside in a bowl. Keep the pancetta fat in the pan.

2. Sauté Onions and Garlic: In the same pan with the pancetta fat, add the finely chopped onion and minced garlic. Sauté until the onions are soft and translucent.

3. Add Tomatoes: Drain the can of whole tomatoes and add the drained tomatoes to the pan. Using a spoon, gently break the tomatoes into smaller pieces.

4. Cook the Arborio Rice: Add the Arborio rice to the pan and cook, stirring frequently, for about 2-3 minutes until the rice starts to turn translucent.

5. Deglaze with White Wine: Pour in the dry white wine and cook until the wine has mostly evaporated, stirring occasionally.

6. Slowly Add Chicken Stock: Begin adding the warm chicken stock, one ladle at a time, to the rice. Stir continuously, allowing the rice to absorb the stock before adding more. Repeat this process until the rice is cooked to a creamy consistency, which should take about 18-20 minutes.

7. Finish the Risotto: Once the rice is fully cooked, remove the pan from heat. Stir in the butter, mascarpone cheese, and freshly grated Parmesan cheese. Mix until everything is well combined and the risotto is creamy.

8. Serve: Plate the risotto and top with crispy pancetta, more grated Parmesan, and a few fresh basil leaves for garnish. For an extra touch, you can also add Parmesan shavings and crispy fried basil leaves.

Tips:

• For the best flavor, use high-quality pancetta and Parmesan cheese.

• Keep the chicken stock warm throughout the cooking process to ensure even cooking of the rice.

• If you prefer a richer risotto, add a splash of heavy cream along with the mascarpone.