Created by Courtney Roulston from From Farm to Fork
Recipe: Italian Rice With Asparagus, Pancetta & Lemon
Serves: 4
Ingredients:
- 2 tablespoons extra virgin olive oil
- 40g butter
- 1 brown onion, diced
- 2 cloves garlic, finely chopped
- 100g pancetta, cut into batons
- 200g arborio rice
- 100ml dry white wine
- 1L low salt chicken stock, heated
- 2 bunches in season asparagus, cut into 1/2 cm rounds
- 40g parmesan cheese, grated from a block
- Juice and zest of 1 small lemon
- 1/2 cup basil, leaves picked
- Cracked black pepper to serve
Method:
- Heat extra virgin olive oil in a large RACO Contemporary Saucepan over medium-high heat, add the pancetta and sauté for 2 minutes to render some of the fat out. Add in the butter, onion and garlic and cook for 2-3 minutes to soften.
- Stir in the rice and toast for 2 minutes to coat the rice. Add in the wine and simmer until evaporated. Add in the hot stock 1 ladle at a time, continually stirring for 15-20 minutes and until all the stock has been absorbed and the rice is cooked.
- Stir through the asparagus and remaining butter for the last couple of minutes of cooking. Add a little extra water if the rice is getting too thick.
- Remove from the heat and stir through half the Parmesan, lemon zest, juice and basil. Place into serving bowls and grate over extra Parmesan, cracked black pepper and basil leaves before serving.