Tomato, Pancetta & Caramelized Onion Risotto
Serves 230 mins prep40 mins cook
This decadent recipe features caramelized onions, fresh tomatoes, and rich pancetta. There are few words that better describe this dish than drool-worthy and addicting. It’s definitely not one you want to miss!
0 servings
What you need
Instructions
For the Caramelized Onions Add one stick of unsalted butter to a cast iron Dutch oven or large pot Melt over medium heat, then add one julienned white onion Stir for five minutes, then season with pepper and salt Reduce the heat to medium-low and continue stirring for 15 minutes Add the chicken broth and Worcestershire sauce to deglaze the pot Continue stirring for 15 minutes Once the onions are a dark golden brown, remove from the pot and allow to cool For the Pancetta Add the diced pancetta to the pot and cook over medium heat for five minutes After five minutes, the pancetta should be slightly crispy. Remove from the pot and place on a paper towel lined plate to cool. For the Tomato Sauce Season the chopped heirloom tomatoes with salt and pepper, then allow to sit for five minutes Add the olive oil and shallot to the pot over medium heat Cook for two minutes before adding the diced garlic and cooking for another minute Then, add the heirloom tomatoes with the white wine Allow the vegetables to cook down for two to three minutes Stir in the tomato paste and basil leaves Reduce the heat to medium-low and allow to simmer for five minutes Remove from heat and pour into a food processor Blend for two minutes until smooth, then pour into a bowl through a strainer Discard of any tomato skins and set the tomato sauce to the side to cool For the Risotto Add the olive oil to the pot and set the heat to medium Pour in the rice with the white wine and allow the rice to toast for 2-3 minutes Then, reduce the heat to medium-low and add half a cup of warm chicken broth Stir continuously so the rice can absorb the liquid Once all of the liquid has been absorbed by the rice, repeat steps 3-4 for the next 2 1/2 cups of chicken broth After all 3 cups of chicken broth has been added to the rice and absorbed, pour in the tomato sauce Stir to combine the tomato sauce with the cooked rice Finally, add the grated parmesan, cooked pancetta and caramelized onions Turn off the heat and stir to evenly distribute all of the ingredients Serve the risotto with fresh parmesan and basil leavesView original recipe