Pancetta Risotto – Rice Cooker Method

Name: How to cook Pancetta Risotto – Rice Cooker Method - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 Servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Pancetta Risotto – Rice Cooker Method

This is a quick and easy Risotto recipe for busy people. Computerised rice cookers are so smart and they can do many things. If your rice cooker has ‘Quick Cook’ setting, please use it for ‘al dente’ result. It’s a great idea to add some sliced Mushrooms as well. You may wish to add Baby Spinach. A delicious dish can be ready while you are doing other thing.

Ingredient

Food ration :

2 Servings

Cooking time :

30 minutes

1 tablespoon

Olive Oil *OR Butter if you prefer

1/2

Onion *finely chopped

1 clove

Garlic *finely chopped

1 cup

(*180ml cup) Arborio Rice

2 cups (500 ml)

Chicken Stock OR Stock of your choice *cooled OR cold

1/4 cup

Sake (Rice Wine) OR Dry White Wine

50 g

Pancetta *cut into small pieces

1/2 cup

Peas *thawed if frozen

1/4 cup

Grated Parmesan Cheese

10 g

Butter

Cooking instructions

* Step 1

Heat Olive Oil (OR Butter) in a frying pan over medium heat, cook Onion and Garlic for a few minutes. (It’s a great idea to add some sliced Mushrooms.) Remove from heat, add Arborio Rice, and stir to combine.

* Step 2

Transfer the mixture into the rice cooker’s inner pot. Add cold Chicken Stock (OR Stock of your choice) and Rice Wine (OR White Wine), and add Black Pepper as required. *Note: DO NOT add Salt at this point, as Pancetta is very salty.

* Step 3

Scatter Pancetta, and press COOK’ button to start cooking. If your rice cooker has ‘Quit Cook’ setting, please use it.

* Step 4

When rice is cooked, add Peas, Parmesan and Butter, and mix to combine. (If you add some Baby Spinach, add them very last.) *Note: Add Salt if required after everything is cooked, but you won’t need it.