Recipe of Award-winning Rosemary and pancetta risotto

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We hope you got benefit from reading it, now let's go back to rosemary and pancetta risotto recipe. To make rosemary and pancetta risotto you only need 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to cook Rosemary and pancetta risotto:

1. You need 350 g of arborio rice.
2. Use 150 g of pancetta.
3. Prepare Sprig of rosemary.
4. Get of Small chopped onion.
5. Use of Approx 1-1.2 litres of stock.
6. Provide Knob of butter.
7. Take of Olive oil.
8. Get of Good amount of Parmesan.
9. Provide of Glug of white wine.
10. Take to taste of Salt.

Steps to make Rosemary and pancetta risotto:

1. Chop onion, rosemary and pancetta. Prepare the stock, I used vegetable.
2. Melt butter with a little oil in a large pan or wok. Add onion and cook until soft. Add pancetta, rosemary and brown on medium heat.
3. And rice and toast for 1 min. Add wine and let it evaporate. Add about half the stock. Stir and simmer on low.
4. Continue adding more stock as needed. Cook for about 20 mins or until rice is cooked. Towards the end, add Parmesan and stir. Add salt to taste.
5. Serve with a little fresh rosemary and more Parmesan :).

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