How to Make The Best Risotto with Parmesan & Pancetta | Crème de la Crème

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats while margarine is a budget-friendly option.

Heat 8 cups of chicken broth in a pot to a slow simmer.

Add a parmesan rind and fresh oregano to the simmering broth.

In a separate pot, heat to medium-high and add 1 tablespoon of olive oil and 1 tablespoon of butter.

Cut about 1/2 cup to 3/4 cup of pancetta and add it to the pot to cook until crispy.

Remove the pancetta from the pot, leaving the fat behind.

Add 2 minced shallots to the pot and sweat for 1-2 minutes until translucent.

Add 2 minced cloves of garlic and stir until fragrant.

Add 2 cups of arborio rice and 1 tablespoon of butter, stirring to coat the rice with the shallot and garlic mixture.

Cook the rice for 2-3 minutes until fragrant and slightly translucent around the edges, but do not let it brown.

Pour in 3/4 cup of champagne and stir until it evaporates almost completely.

Add broth one ladle at a time, stirring occasionally and allowing it to absorb before adding the next ladle.

Continue adding broth until the rice is creamy and has a slight bite, which may take 2-3 minutes per ladle.

Grate fresh parmesan cheese while the risotto cooks.

Once the risotto reaches the desired consistency, add 1 tablespoon of butter, 1 cup of grated parmesan cheese, and the cooked pancetta back into the risotto.

Season with salt and pepper to taste, then turn off the heat.

Serve each portion with a drizzle of olive oil and additional parmesan cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens