Pancetta & Dry Tomato Risotto
With goat cheese
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
1
Cook pancetta until release the juices
2
Add shallots, cook 3 min until it gets transparent
3
Add rice and cook for 3 min without adding any liquid
4
Add wine and reduce until is absorbed
5
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
6
At the last cup of broth add dry tomatoes and goat cheese
7
Turn off the heat and let it seat until the desired consistency
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