SERVES 4 persons TOTAL TIME 30 minutes DIFFICULTY easy
INGREDIENTS:
320 gr. Carnaroli Rice
1 l. hot stock
40 gr. unsalted butter
100 gr. Pancetta, cutted in cubes
1 small onion
½ glass of white dry wine
Salt to taste
FOR THE MANTECATURA:
100 gr. Scamoza cheese, grated in coarse grater
DIRECTIONS:
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Heat the butter in a large, heavy based saucepan over a medium heat, add the finely sliced onion and fry gently for about 10 minutes, stirring.
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Add the pancetta and let it fry for a few minutes. Add some stock, if needed.
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Turn up the heat, tip into the rice and toast it for one minute until the grains become shiny, stirring continuously.
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Pour into the wine and let it evaporate.
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Next reduce the heat and cook the risotto adding a ladle of stock and stirring, until the stock is absorbed.
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Continue adding the stock a ladle at a time, until the risotto is ready (this will take more or less 16/18 minutes, it depends on the kind of rice).
MANTECATURA:
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When the rice is “al dente”, turn off the heat and add the Scamorza cheese.
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Leave to rest for a minute, to allow the cheese to melt, then stir well everything together.
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Serve immediately putting on top some flakes of cheese.
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