RISOTTO WITH CAVOLO NERO AND CRISPY PANCETTA

Sunday Herald Sun - Stellar - - Weekly Planner -

“This is sure to be a crowd-pleaser” SERVES 4 200g flat pancetta, chopped

1/4 cup (60ml) ex­tra vir­gin oil

1.2L cups chicken stock

1 oin­ion, finely chopped

2 gar­lic cloves, crushed

350g carnoli or ar­bo­rio rice

1/2 cup(125ml) dry white wine

50g un­salted but­ter

1/2 cup(40g) freshly grated parme­san

1 bunch of cavolo nero (or kale) , stalks re­moved, sliced, blaced) Place the pancetta in a small fry­pan with 1 tbs olive oil. Cook over a medium heat for 6-8 min­utes un­til the fat ren­ders out and the pancetta is caramelised. Drain the fat (but don’t dis­card) and set aside. bring Place to thea sim­mer.stock in Mean­while,a small saucepan­place a and large, deep fry­pan over medium heat. Add the re­served fat and the onion. Cook un­til soft­ened. Add the rice and toss to coat with the oil. Add the white wine and cook, stir­ring, un­til re­duced slightly. Re­duce the heat and grad­u­ally add the stock a ladle­ful at a time, while stir­ring gen­tly. Keep adding the stock and stir­ring un­til the rice is cooked. This will take 15-20 min­utes. Turn off the heat, add the but­ter and parme­san and stir vig­or­ously. Add an­other ladle­ful of stock, the cavolo nero and stir. Sea­son to taste. Place the lid on and leave to rest for 1-2 min­utes, al­low­ing the resid­ual heat to wilt the leaves. Serve in a shal­low bowl, topped with freshly ground black pep­per and the crispy pancetta. NU­TRI­TION • 25G PROTEIN • 14G SAT FAT • 74G CARB • 3G SUG­ARS • 2740MG SODIUM • 735 CAL (3085KJ)

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