Red wine and Pancetta Risotto
This eye-catching dish has a deep violet colour thanks to the addition of the red wine. As tasty as it is extravagant.
- 2 large red onions
- 150ml of red wine of your choice
- 300ml of vegetable stock
- 300g risotto rice
- 200g pancetta
- 2 red bell peppers
Level of difficulty Average
Preparation time 10mins
Cooking time 50mins
Cost Average budget
This meal is relatively easy to make, it just requires a lot of patience. Start by cutting the onions into halved rings, which will make nice long ribbons when cooked. Cut the red peppers and the pancetta into cubes as well. In a non-stick pan, cook the onions on a low heat until they have softened considerably.
Whilst the onions are cooking, prepare the vegetable stock in a heatproof jug by adding hot water to the cube.
Once the stock is prepared, take a large pan with a wide base and put it over a medium heat with olive oil. Add the risotto rice. Stir until the rice has started to brown. Add the red peppers and pancetta to the onions, but leave on a low heat.
Here comes the part that needs patience - with the red wine and the stock at the ready, add a splash of one, then the other to the risotto rice. You should be stirring constantly, watching to see the liquid slowly disappear as you stir, and the rice should start to leave creamy traces on the pan after 10 minutes.
Once the rice has reached this stage, add the pancetta and the peppers to it. Keep adding the red wine and stock. When there is none left, try the rice to make sure it has softened, and if not add some hot water (very sparingly) until it does.
Serve with flakes of parmesan cheese for a final Italian touch.
Try switching the pancetta for smoked lardons for an enhanced flavour.
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