Fresh Corn Risotto with Wild Rice and Pancetta

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Fresh Corn Risotto with Wild Rice and Pancetta
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Servings
Ingredients
  • 1 litre salt reduced chicken stock
  • 2 tablespoons Butter
  • 2 tablespoons olive oil
  • 200 g pancetta chopped
  • 1 large onion finely chopped (1 cup)
  • 1 1/4 cups uncooked arborio rice
  • 1 cup dry white wine
  • 1/2 teaspoon chilli powder
  • 1 1/2 cups fresh corn kernels
  • 1 cup cooked wild rice see note
  • 1/2 cup freshly grated parmesan cheese
  • 2 tablespoons Butter cut into pieces
  • 1/2 teaspoon ground black pepper
To serve
  • Shaved Parmesan cheese
  • Snipped fresh flat-leaf Italian parsley
Servings
Ingredients
  • 1 litre salt reduced chicken stock
  • 2 tablespoons Butter
  • 2 tablespoons olive oil
  • 200 g pancetta chopped
  • 1 large onion finely chopped (1 cup)
  • 1 1/4 cups uncooked arborio rice
  • 1 cup dry white wine
  • 1/2 teaspoon chilli powder
  • 1 1/2 cups fresh corn kernels
  • 1 cup cooked wild rice see note
  • 1/2 cup freshly grated parmesan cheese
  • 2 tablespoons Butter cut into pieces
  • 1/2 teaspoon ground black pepper
To serve
  • Shaved Parmesan cheese
  • Snipped fresh flat-leaf Italian parsley
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Rating: 0
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Instructions
  1. In a medium saucepan, bring stock to boiling. Reduce heat to low and cover to keep warm.
  2. Meanwhile, in a large saucepan, heat the 2 tablespoons butter and the oil over medium-high heat. Add pancetta; cook and stir about 8 minutes or until nicely browned. Using a slotted spoon, remove pancetta and drain on paper towels, reserving drippings in pan. Reduce heat to medium. Add onion to reserved drippings; cook and stir until onion is tender.
  3. Add rice to onion mixture in saucepan; cook and stir over medium heat about 3 minutes or until rice begins to brown. Stir in half of the cooked pancetta. Carefully add wine and crushed red pepper.
  4. Slowly add 1 cup of the simmering broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, cooking and stirring constantly just until rice is tender and the broth has been absorbed. (This should take about 20 minutes total.)
  5. Stir in corn, cooked wild rice, the 1/2 cup cheese, the 2 tablespoons butter pieces and black pepper. Cook over low heat for 3 minutes, stirring occasionally.
  6. Divide risotto among six shallow pasta dishes or bowls. Sprinkle risotto with the remaining cooked pancetta, shaved cheese and parsley.
Recipe Notes

To cook wild rice, rinse 1/2 cup wild rice, lifting the rice with your fingers to clean thoroughly; drain. In a small saucepan, combine wild rice and 1 cup water. Bring to boiling; reduce heat. Cover and simmer about 40 minutes, without stirring, or until rice is tender and most of the liquid is absorbed. If needed, drain. Makes about 1-1/4 cups.

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