Chicken And Pancetta Risotto With Tallegio Recipes
CHICKEN AND PANCETTA RISOTTO WITH TALLEGIO
Take a culinary trip to northern Italy without the plane fare! This creamy, dreamy risotto will take you there in style.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- In 4-quart saucepan, melt butter over medium heat. Add pancetta, and cook until crisp. Transfer to plate using slotted spoon; set aside.
- Meanwhile, in 1-quart microwavable glass measuring cup, microwave broth uncovered on High 3 to 4 minutes or until simmering.
- Cook onion in saucepan with butter 4 to 5 minutes, stirring occasionally, until translucent. Stir in uncooked rice. Cook and stir 1 to 2 minutes or until rice smells toasted. Add wine; cook 1 to 2 minutes, stirring constantly, until almost all liquid is absorbed.
- Increase heat to medium-high; stir in hot broth, 1/2 cup at a time, stirring frequently and waiting 2 to 3 minutes between additions, until all liquid is absorbed, 18 to 24 minutes.
- Remove from heat. Stir in arugula, chicken, cheese and lemon peel. Continue stirring until cheese melts and mixture is heated through. Divide among 4 bowls; top with reserved pancetta.
Nutrition Facts : Calories 430, Carbohydrate 41 g, Cholesterol 80 mg, Fat 2, Fiber 2 g, Protein 22 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 2 g, TransFat 0 g
SPINACH RISOTTO WITH TALEGGIO
This recipe, based on the nettle risotto from River Café in London, substitutes spinach, which is easier to find and less perilous to work with. It's best made with mature, crinkly spinach, which has a more robustly mineral flavor than delicate baby leaves, but use whichever you can get. The melting taleggio makes the rice supremely creamy, and adds a funky earthiness. Note that it's easiest to remove the rind and cut the cheese into cubes when it's straight-from-the-fridge cold, then let it come to room temperature as you cook the rice. If you'd like to use an equal quantity of nettles here instead of spinach, you can.
Provided by Melissa Clark
Categories dinner, lunch, grains and rice, main course
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cut the rind off the taleggio and discard. Dice the cheese into 1/2-inch pieces. Set aside at room temperature as you prepare the rice.
- Line a colander with a clean dish towel and place spinach inside. Heat about 8 cups of water until boiling, then pour over spinach; the spinach will wilt. Let spinach sit until cool enough to handle, then use the dish towel to squeeze out the water. Transfer spinach to a food processor and blend with 1 tablespoon butter until smooth. (You'll end up with about 1 cup of purée.) Reserve.
- Melt remaining 5 tablespoons butter in a large skillet over medium heat. Stir in onion, celery and garlic; cook until translucent, about 7 minutes. Stir in rice and 1 teaspoon salt, and cook until toasted and golden, about 5 minutes.
- Stir in wine and cook until it's absorbed, about 3 minutes. Stir in stock, about 1/2 cup at a time, stirring often but not necessarily continuously, until the stock is finished and the rice is cooked through but not mushy, 15 to 20 minutes.
- Stir in spinach purée, then taste and add more salt, if needed. Add taleggio and stir to melt. Serve immediately.
Nutrition Facts : @context http, Calories 496, UnsaturatedFat 8 grams, Carbohydrate 51 grams, Fat 23 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 14 grams, Sodium 901 milligrams, Sugar 4 grams, TransFat 0 grams
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CHICKEN AND PANCETTA RISOTTO | SAINSBURY`S MAGAZINE
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- First make the soffritto as a base for the risotto. Peel and finely chop the onion and carrots, and finely chop the celery too. Fry them in the olive oil over a low heat with the garlic, rosemary and pancetta in a large heavy-based pan for around 10 minutes, until the vegetables are soft.
- Meanwhile, season the chicken and, in another pan, fry it in the sunflower oil until lightly golden. Transfer the chicken to the soffritto, discarding the oil. Add the wine, cook for 2 minutes, then pour in 1 litre of stock. Bring to the boil; cook, covered, for 10 minutes.
- Add the rice and stir. Continue to cook; stir regularly. As the stock is absorbed, add more to loosen it. You want a flowing, creamy consistency – this will take around 25-30 minutes. As soon as the rice and chicken are cooked, take the pan off the heat. Mix in the Parmesan and butter. Cover; set aside for a few minutes. Serve in warm bowls.
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