Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, risotto with pancetta and saffron. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Risotto with pancetta and saffron is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Risotto with pancetta and saffron is something that I’ve loved my entire life.

Fragrant, flavorful saffron is the perfect ingredient in this simple, yet tasty risotto finished with pancetta, Parmesan cheese, and butter. Fragrant, flavourful saffron is the perfect ingredient for a simple, yet tasty risotto. You can prepare this recipe in no time using a pressure cooker, or choose to make it the traditional way in a regular saucepan.

To begin with this particular recipe, we must first prepare a few ingredients. You can have risotto with pancetta and saffron using 8 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Risotto with pancetta and saffron:

1. Prepare 100 grams arborio rice(usually 80-100 grams are for one person)
2. Take 50 grams pancetta or smoked bacon
3. Make ready Half teaspoon saffron
4. Make ready 2 spoons extra virgin olive oil
5. Prepare 1 little bit of parmiggiano reggiano
6. Make ready Half small onion
7. Make ready Vegetable stock
8. Make ready 25 ml white wine (not necessary)

Place onto skewers (three scallops per portion). Add half of the quantity of fish stock, the shreds of saffron and cook gently until the rice has absorbed the liquid. Then continue to add the remaining liquid, a little at a time. Saffron Risotto with Spring Vegetable Ragout.

Instructions to make Risotto with pancetta and saffron:

1. Put the olive oil in a pan with onions and pancetta let them cook
2. Add the white wine and let the alcohol evaporate
3. Add the rice and then the vegetable stock little by little and mix everything continuously (put low heat) until it cooks. (It takes about 25 minutes).
4. When the stock is evaporated and the rice is cooked(it has to be "al dente",not overcooked), just move the risotto in a plate and add some cheese on top. ENJOY :D

When the risotto is about halfway done, begin frying the pancetta. Directions for: Saffron Risotto with Butternut Squash. In a saucepan, bring the broth and dried mushrooms to a boil. Reduce the heat and keep warm. In a large saucepan over medium heat, soften the onion in half the butter.

So that’s going to wrap this up for this special food risotto with pancetta and saffron recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!