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Chicken and Pancetta Risotto

Ingredients

Instructions

  1. Fry the pancetta in a little olive oil in a sautee pan until cooked.
  2. Remove pancetta from pan with a slotted spoon. Add the butter and melt.
  3. Fry garlic in pan for a couple of minutes.
  4. Add the rice to the pan, and stir thoroughly to coat in the butter/oil
  5. Add 1/2 cup of wine, and keep stirring until the rice is nearly dry.
  6. Add remaining wine, and keep stirring until the rice is nearly dry.
  7. Add stock half a cup at a time and keep stirring until the rice is almost cooked. This will probably need about a pint of stock, but it's important to only add small amounts at a time and keep stirring.
  8. Add the chicken, the cooked pancetta, saffron, thyme and black pepper to taste. Stir well for a couple of minutes until the rice is properly cooked.
  9. Eat.

This should serve a couple of hungry people.


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