Popular
Latest From the Show
Risotto Milanese
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 6 cups chicken stock
- A fat pinch saffron threads
- 2 tablespoons olive oil
- 1/4 pound pancetta, finely chopped
- 1 small onion, finely chopped
- 2 large cloves garlic, finely chopped
- 1 1/2 cups Arborio or Carnaroli rice
- Salt and pepper
- 1 cup dry white wine
- 3 tablespoons butter, cut into pieces
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- A fat handful fresh flat-leaf parsley tops, finely chopped
Yield
Serves: 4
Preparation
In a saucepan, combine the stock and saffron, bring to a simmer and keep warm over low heat.
In a risotto pot or other round-bottom pan, heat the oil (2 turns of the pan) over medium-high heat. Add the pancetta and stir for 1-2 minutes. Add the onion and garlic, and stir for 1-2 minutes more. Add the rice, season with salt and pepper, and stir to combine. Add the wine and cook to evaporate. Begin adding the hot chicken stock, a few ladles at a time, stirring constantly and cooking until the liquid has been absorbed before adding more. Continue adding stock this way until the rice is al dente, about 18 minutes total.
Stir in the butter and Parm, and garnish with parsley.