Beet and Pancetta Risotto Topped with Herb Salad and Goat Cheese
Yield: 6 portions
Watch the video.
| Ingredients | Amounts |
|---|---|
| Pancetta, diced | 12 oz. |
| Onion, small diced | 1 cup |
| Water | 1 ½ cups |
| U.S. Arborio or medium-grain rice | 2 cups |
| White wine | ½ cup |
| Chicken stock, heated | 6-10 cups |
| Extra virgin olive oil | 1 oz. |
| Baby golden and candy cane beets roasted, peeled, and quartered | 24 ea. |
| Lemon, juice and zest of | 1 ea. |
| Parmigiano-Reggiano, freshly grated | ½ cup |
| Goat cheese, crumbled | 5 oz. |
| Salt and black pepper, freshly ground | to taste |
| Fresh Herb Salad | as needed |
Method
- Place the pancetta in a heavy saucepan and cook over medium heat until the fat is rendered. Add the water in 3 stages until the pancetta is brown and crispy. Drain well and reserve the pancetta.
- In a heavy-bottomed, saucepan, heat the rendered pancetta fat and cook the onion over medium heat until translucent but not brown, about 5 minutes. Stir in the rice and a pinch of salt. Make sure that the rice is lightly coated with oil, and cook over low heat for about 3 minutes, stirring often, until it has turned slightly translucent. Keep stirring, turn up the heat, and pour in the white wine. The wine will boil violently and almost completely evaporate. Add just enough hot stock to cover the rice, stir well, and reduce the heat.
- Keep the rice at a gentle simmer. Add enough stock to just come up to the level of the rice. Cook over medium-low heat, stirring gently, until the rice has absorbed all the liquid and the bottom of the pot is almost dry. Add more stock, a ladle or two at a time, to keep the pot simmering at a level just above the rice, stirring until the rice absorbs all the liquid; repeat the process for approximately 15 to 20 minutes, until the rice kernels are nearly cooked but still slightly crunchy in the middle; add more stock if necessary.
- Fold in the beets, lemon zest, and pancetta and adjust the seasonings with salt, pepper, and lemon juice.
- Remove from heat and stir in the Parmigiano-Reggiano and 3 ounces goat cheese. When well blended, taste and, if necessary, adjust seasoning with salt.
- Top with the fresh herb salad and remaining goat cheese, and serve immediately.