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PANCETTA SAFFRON RISOTTO AND SPICY SHRIMP

Posted by: misterbelly on March 21, 2007

I still haven't mastered the art of making risotto, but I'm trying! Practice makes perfect eh? Made this for dinner the other night. =)

Spicy Shrimp
Season with salt, pepper and red pepper flakes. Pan fry in olive oil, garlic and rosemary for 3-4 minutes or until cooked.

Saffron Risotto
2 cups arborio risotto rice
5 cups chicken stock
1 cup dry white wine
1/4 pound pancetta, sliced into small strips
1 medium sized onion, diced
1 carrot, peeled and diced
1 clove garlic, minced
1 Tbsp fresh thyme, minced (or 1/2 tsp. dried thyme)
1/2 tsp. saffron threads
1/2 cup grated romano
salt & pepper
2 Tbsp. olive oil
1 Tbsp. butter

1) Start by heating a sautee pan over medium heat and add the pancetta, stirring occasionally, allowing the fat to cook off, then remove the pancetta to a plate and add garlic, carrot, and onion. Sautee until onion is a light golden brown and set aside.
2) Heat olive oil and butter in a large sautee pan, add the risotto rice and stir to coat. Add about 1/2 cup of white wine and continue stirring until wine has cooked off. Add another 1/2 cup wine and repeat process until wine is gone, then continue process using chicken stock, 1/2 cup at a time. It will take roughly 40 minutes for the rice to cook to perfection, and you may not need all of the chicken stock, or you may need more. The rice should be creamy, but with a slight firmness. As I mentioned, you or someone else MUST stir the risotto the entire time.
3) Once the rice is just about cooked, add the thyme, pancetta, onion mixture, and saffron. Stir for about another 5 minutes.
4) At the very end, add the romano (or asiago or good parmesan) and stir for another minute off the heat.