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Risotto with Pancetta, Zucchini, Basil & Parmesan

1 tablespoonsoftened butter
1 tablespoonextra virgin olive oil
1 smallonion, chopped roughly
1 largegarlic clove
1/2 cupthinly sliced pancetta, chopped roughly
1 1/3 cups Arborio or Carnaroli rice
2 smallzucchini, grated coarsely
3/4 cupdry white wine
4 cupshot chicken bouillon stock
8basil leaves, chopped roughly
1/2 teaspoon salt
Freshly ground black pepper
2 tablespoonsfreshly grated parmesan cheese
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Risotto with Pancetta, Zucchini, Basil & Parmesan - Equipment List

Chopping Knives

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Risotto with Pancetta, Zucchini, Basil & Parmesan - Instructions

1. Heat the butter and oil together in the French Oven over a medium heat on the stovetop. Add the
onion, garlic, and pancetta. Fry gently, stirring continuously, until they just begin to color.
2. Stir in the rice and cook until all the butter and oil are absorbed. Add the zucchini and cook for 1
minute. Move the Wide Oven away from the heat, add the wine and 1 cup of the hot stock, together with
the basil leaves and seasonings.
3. Return the Wide Oven to the heat, stir well and leave to simmer gently for 10-15 minutes. Stir
4. Add 1 cup of the hot stock and continue simmering and stirring for 10-15 minutes longer. Repeat this
process until all the stock is used. After the last addition, stir frequently. The consistency should be
very moist and creamy with the rice grains soft, but remaining whole.
5. Remove the Wide Oven from the heat and stir in three quarters of the parmesan cheese. Sprinkle the
remaining cheese over the top as it is served.

Recipe provided by Le Creuset

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