Riso Jasmine Speziato Gamberi E Lenticchie Recipes
RISO E LENTICCHIE (RICE AND LENTILS)
Time 1h
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Start by making a soffritto: Sauté the pancetta in the lard or olive oil until it has rendered much of its fat and is just beginning to crisp. Add the onion and continue until the onion is soft and translucent, taking care not to brown it at all. Then add the garlic, give the soffritto a turn. If using tomatoes, add them now, and let them simmer until they melt into a little sauce.
- As soon as the garlic begins to give off its aroma, add the pre-soaked lentils, which you will have rinsed under cold water and drained very well. Mix the lentils and soffritto well, and let the lentils simmer for a few minutes to absorb the flavors.
- [NB: Many recipes have you simmer the lentils separately before adding them to the soffritto, but here I've opted for the one-pot approach. I haven't seen that it makes much difference to the end result.]
- Then add enough water or broth to cover the lentils by about 3 cm/1 inch. Cover and simmer the lentils over low heat for about 30 minutes or so, until the lentils are just about tender, stirring from time to time and checking to make sure they haven't dried out. (Add more water or broth if needed.)
- Add the rice and a couple more ladlefuls of water or broth to the pot. Give it a stir and cover again, let the rice simmer until tender, about 10-20 minutes depending on the variety. Once again, stir from time to time and check to make sure things aren't drying out. Rice, like lentils, absorbs quite a bit of liquid.
- Serve hot, with one or more of the suggested toppings if those who like them.
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