Pancetta and artichoke risotto

How to make Pancetta and artichoke risotto recipe - Risotto pancetta et artichauts recette

Serves 4

In a large frying pan over medium heat, cook 5½oz (150g) cubed pancetta in a little olive oil, until crispy. Remove with a slotted spoon, and set aside.

Add 1 tablespoon butter and 1 tablespoon olive oil to the same pan, reduce the heat to low, and sauté 1 finely chopped onion for about 5 minutes, until soft. Stir in 9oz (250g) arborio or other risotto rice until well coated, then pour in ¾ cup dry white wine.

Increase the heat, and let bubble for a few minutes, then measure out 3 cups vegetable stock, and pour in about 2/3 cup. Keep stirring and adding stock, a little at a time, until the rice has absorbed all the liquid and is creamy but still has a bite to it.

Use more or less stock as needed. Pour the pancetta back into the pan, and stir. Add a 14oz (400ml) can drained halved artichoke hearts, and gently stir again until heated through. Serve hot with freshly grated parmesan cheese for sprinkling on top.