A delightful blend of flavors that will elevate your dinner experience!
320g (1 and ½ cup) rice
1 small onion, finely chopped
1 garlic clove, minced
4 tablespoons Terra Surti Wild Fennel Pesto
1.2 liters (41 oz) vegetable broth or hot water
100ml (1/2 cup) dry white wine
200 gr smoked bacon, in cubes
50g (3 and 1/2 tbsp) butter
80g (4 tbsp) grated Parmesan cheese
2 tablespoons Terra Surti extra virgin olive oil
Salt and pepper to taste
- Bring the vegetable broth to a boil in a pot and keep it warm over low heat.
- In a large saucepan, heat 2 tablespoons of extra virgin olive oil over medium heat.
- Add the chopped onion and garlic, and sauté until translucent, about 5 minutes.
- Add the smoked pancetta in cubes and let it cook a few minutes.
- Add the rice to the saucepan and toast for 2-3 minutes, stirring constantly, until the grains become slightly translucent around the edges.
- Pour the white wine into the toasted rice and stir until completely evaporated.
- Add a ladleful of vegetable broth or hot water to the rice and stir constantly until the liquid is absorbed.
- Continue adding the broth, one ladleful at a time, stirring constantly and allowing the liquid to absorb before adding more broth. This process will take about 18-20 minutes.
- When the rice is al dente, add the wild fennel pesto and mix well to incorporate it evenly.
- Remove the saucepan from the heat and add the butter and grated Parmesan cheese.
- Stir everything together and season with salt and pepper to taste. Let the risotto rest for a couple of minutes before serving.
- Serve the risotto garnished with a drizzle of extra virgin olive oil.