Shrimp and Pancetta Risotto
Shrimp and Pancetta Risotto
Potatoes, Pastas and Grains
Ingredients
- 1 cup Arborio rice
- 1/4 cup sliced mushrooms
- 3 cups chicken stock
- 1 cup white wine
- 1 lb. peeled shrimp
- 1/2 yellow onion, chopped
- 2 tablespoons Fustini's Delicate SELECT olive oil
- 1/2 cup chopped pancetta
- 1/2 cup Parmesan Cheese, grated
Directions
- Bring chicken stock to a low simmer and keep on low while you begin the risotto. In a soup pot, cook diced pancetta until browned and crispy. Remove &, set aside in a bowl/paper towel.
- In the same pan, sweat the mushrooms and onions until the liquid from the mushrooms is gone, add arborio rice and stir well, coating all with the fat remaining in the pan. Add wine to the pan and stir until absorbed. Slowly add stock to the rice and stir. When it has absorbed the stock, continue to add more. Repeat until risotto is creamy but still al dente. Add the previously reserved pancetta to the risotto. Put the desired amount of risotto on a plate. Top with Parmesan cheese. Drizzle with SELECT olive oil. Top with grilled or sauté,ed shrimp.
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