Pancetta & Dry Tomato Risotto

With goat cheese

Romina Cabianca avatar
Romina Cabianca Published on 07/30/2018, visto por 306 , 1 Comentarios

8 servings

Lo que necesitarás

3000 grs Pancetta, square chopped

2 shallots, chopped

2 garlic, minced

3 cups Arborio rice

2 L of veggie or chicken broth

160 ml dry white wine

1 cup dry tomatos on oil

99 gr = 3.5 oz Goat cheese

1 Tbsp fresh thyme

Cómo cocinar


Cook pancetta until release the juices


Add shallots, cook 3 min until it gets transparent


Add rice and cook for 3 min without adding any liquid


Add wine and reduce until is absorbed


Add the 1rst cup of broth and fresh thyme, reduce and keep adding 1 cup of broth at a time until it is reduced. Stir frequently


At the last cup of broth add dry tomatoes and goat cheese


Turn off the heat and let it seat until the desired consistency


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Rafael Sanches avatar
Rafael Sanches
07/30/2018 ☰
Bravissima !!
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