Watermelon And Pancetta Risotto Recipes

Steps:

• Warm the chicken broth and rosemary in a saucepan over medium heat; set aside. Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Add the pancetta and cook until crisp, 4 to 5 minutes; remove to a plate with a slotted spoon. Add the mushrooms to the pot and cook until slightly browned, 3 to 4 minutes. Remove to the plate; set aside.
• Add the remaining 1 tablespoon olive oil to the pot; add the onion and cook until softened, about 4 minutes. Add the rice and toast, stirring, 2 to 3 minutes. Stir in the wine and cook, scraping up any browned bits, until the wine is absorbed, 3 to 5 minutes.
• Add 3 cups warm broth and bring to a simmer. Cook, stirring, until most of the liquid is absorbed, 8 to 10 minutes. Add 3 more cups broth; return to a simmer and cook, stirring, until the rice is just tender, about 13 minutes.
• Remove the pot from the heat; stir in the pancetta, mushrooms, butter, cheese and chives. Stir in more hot broth if the risotto is too thick; season with salt and pepper. Top with more chives.

Steps:

• Warm the chicken broth in a small saucepan over medium-low heat. Cover and keep warm while you make the risotto.
• Heat the oil in a medium saucepan over medium-high heat. Add the pancetta and cook, stirring occasionally, until browned and crisp, about 4 minutes. Use a slotted spoon to remove the pancetta to a paper-towel lined plate.
• Remove all but 2 tablespoons of the rendered fat from the saucepan, then add the garlic, leek, a pinch of salt and several grinds of pepper. Cook, stirring occasionally, until the leek is tender and softened, 3 to 4 minutes. Add the rice, butter and bay leaf. Cook, stirring, until the rice is toasted, smells nutty and turns a light golden brown, about 4 minutes. Pour in the wine and simmer, stirring occasionally, until it is completely absorbed, 2 to 3 minutes.
• Ladle 1/2 cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center). Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 15 to 17 minutes. Discard the bay leaf.
• Stir in the baby spinach, Parmesan, half of the reserved pancetta, 1/2 teaspoon salt and a couple grinds of pepper. Stir until the spinach is wilted and everything is evenly combined. Taste and adjust the seasoning with salt and pepper. Spoon into 2 dinner bowls and top with the remaining pancetta and a sprinkle of Parmesan.

Steps:

• In a large pot, bring the stock to a boil, then switch off heat. Stock will stay warm until needed.
• Cook the pancetta over low-to-medium heat, stirring, until browned, 10 to 15 minutes. Reserve with fat.
• Heat four tablespoons of the butter in a large heavy-bottomed pot. Add the onions, and over medium-heat sauté until softened but not browned. Add the rice, and sauté, stirring, until the rice is coated with the oil and becomes translucent.
• Pour in enough wine to cover rice and cook, stirring, until the wine reduces by about two-thirds, about 3 to 5 minutes.
• Once the wine is absorbed, add stock, beginning with one cup or enough to cover rice. Stir the simmering broth, more or less constantly as the stock is absorbed. Pausing briefly is fine as long as the rice on the bottom does not begin to burn. When the top layer of rice is exposed, add more broth. I usually add by the cup, although others prefer more frequent additions of smaller amounts.
• With the second addition of broth, season the rice with salt and pepper, so that it can be absorbed throughout the cooking. Taste periodically and add salt if necessary. After about 20 minutes or so, most of the broth will most likely be gone. With the last addition, add cheese and the remaining butter. The rice should be turning creamy but the individual kernels should retain their integrity and be firm in the center. Taste to be sure.
• Stir in the pancetta with its fat, the watermelon and the mint. Remove from heat, blend it well, and allow it to sit for a couple of minutes before serving.

Steps:

• Add 1/2 tablespoon oil to a large, wide saucepan, and add the pancetta slices. (It's OK if they're not in one layer, as they will shrink quite a bit.) Turn heat to medium and cook, turning and rearranging the pancetta until lightly browned, crisp, and the fat has rendered, 6 to 8 minutes. Transfer with tongs to a paper towel, leaving the fat in the pan.
• Add the stock and 1 cup water to a separate medium saucepan. Transfer the saucepan to a back burner and bring to a simmer over low. Keep warm on the lowest heat.
• Add 1 tablespoon oil to the pan that you cooked the pancetta in, and add the leeks, garlic and 1/2 teaspoon salt. Cook, stirring, over medium-high until wilted and soft, about 5 minutes.
• Add the rice and cook, stirring, until grains look slightly translucent, 2 to 3 minutes. Add wine and cook until nearly absorbed, about 1 minute.
• Add a ladleful of stock to the rice - you want just enough to barely cover the surface of the rice. Cook at a lively simmer, stirring very frequently, until it's nearly absorbed, 2 to 3 minutes. Continue adding stock in this way until rice is very creamy, but still al dente, 15 to 20 minutes total. You may not need all of the liquid, but you will probably use most of it.
• Stir in the butter and cheese, and season to taste with salt and pepper. Stir in the snap peas. Add more of the remaining liquid if needed to loosen (it should be a bit soupy), and divide among four shallow bowls. Crumble the reserved pancetta over top, and sprinkle with chives, if desired.

Steps:

• Method 1.In a large pot, bring the stock to a boil, then switch off heat. Stock will stay warm until needed. 2.Cook the pancetta over low-to-medium heat, stirring, until browned, 10 to 15 minutes. Reserve with fat. 3.Heat four tablespoons of the butter in a large heavy-bottomed pot. Add the onions, and over medium-heat sauté until softened but not browned. Add the rice, and sauté, stirring, until the rice is coated with the oil and becomes translucent. 4.Pour in enough wine to cover rice and cook, stirring, until the wine reduces by about two-thirds, about 3 to 5 minutes. 5.Once the wine is absorbed, add stock, beginning with one cup or enough to cover rice. Stir the simmering broth, more or less constantly as the stock is absorbed. Pausing briefly is fine as long as the rice on the bottom does not begin to burn. When the top layer of rice is exposed, add more broth. I usually add by the cup, although others prefer more frequent additions of smaller amounts. 6.With the second addition of broth, season the rice with salt and pepper, so that it can be absorbed throughout the cooking. Taste periodically and add salt if necessary. After about 20 minutes or so, most of the broth will most likely be gone. With the last addition, add cheese and the remaining butter. The rice should be turning creamy but the individual kernels should retain their integrity and be firm in the center. Taste to be sure. 7.Stir in the pancetta with its fat, the watermelon and the mint. Remove from heat, blend it well, and allow it to sit for a couple of minutes before serving.

Steps:

• Pour vegetable stock into a saucepan over low heat. Cover and keep warm.
• Combine hot water and saffron threads in a small bowl.
• Heat 2 tablespoons oil in a stovetop pressure cooker. Cook and stir onion until softened, 3 to 5 minutes. Add Arborio rice; cook and stir until toasted and coated with oil, 2 to 3 minutes. Increase heat and pour in wine; simmer until alcohol has evaporated and rice has absorbed wine, about 2 minutes.
• Stir vegetable stock and saffron mixture into the pressure cooker. Seal according to manufacturer's instructions. Increase heat to high; cook until cooker whistles, about 5 minutes. Reduce heat to low and cook for 4 minutes.
• Remove cooker from heat and release pressure according to manufacturer's instructions. Remove the lid. Stir in 1/2 cup plus 2 tablespoons Parmesan cheese, pancetta, and butter. Let stand until rice absorbs remaining stock and Parmesan cheese melts, 2 to 3 minutes.

Steps:

• Heat 1 tbsp oil in a wide pan and fry the pancetta for 2 mins on each side. Drain on kitchen paper, then crumble. Fry the onion in the same pan for 5 mins until soft.
• Stir in the rice and garlic for 2 mins to coat in the oil. Add half the stock, bring to the boil and simmer for 5 mins until absorbed. Add the remaining stock, a ladleful at a time, constantly stirring until the rice is tender, about 20 mins.
• Stir in most of the watercress and the parmesan. Season well. Add the lemon zest and a squeeze of juice.
• Spoon half the risotto onto a plate (use for lunch the next day, see tip below). Add the prawns to the pan and cook for 2 mins until pink. Toss the rest of the watercress with 1 tsp oil and lemon juice. Serve over the risotto with some pancetta and parmesan.

Steps:

• In a large bowl combine 3 cups cubed watermelon, 3 large ripe tomatoes, chopped, and 1/3 cup mozzarella cubes. For the vinaigrette, render 4 ounces chopped pancetta in olive oil until crisp. Add some chopped shallot, a splash of sherry vinegar and lots of black pepper. Toss with the watermelon and tomatoes. Garnish: Fresh basil.