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Risotto Verde con Pancetta/Prosciutto Affumicata Croccante

(Green Risotto with Crispy Bacon, Pancetta or Prosciutto)

(Serves 6)

Ingredients:

1 Lb. or 500 gr. spinach, washed, cooked and puréed

2 cups or 500 gr. arborio rice – Vialone Nano – Carnaroli

2 tbsp. or 30 ml. extra virgin olive oil

1 small onion, finely chopped

1 cup. or 250 ml. dry white wine

1 cup. or 250 gr. grated Parmigiano Reggiano cheese

5 tsp. or 50 gr. sweet butter

8 cups or 2 litres chicken broth

12 slices bacon or pancetta or Prosciutto

salt & pepper to taste

Method: Preheat oven at 375° F (for bacon)

1. In a large skillet, sauté onions with olive oil until they become translucent. Add rice and sauté for 2- 3 minutes, then add spinach purée and cook for another 2-3 minutes. Add half of the white wine and cook until evaporated.

2 At this point begin adding the broth a little at a time and cook until everything has evaporated, approximately 16-18 minutes. Add salt and pepper to taste.

3. Pour in remaining wine and add butter and cheese and “Mantecare” until risotto is creamy.

Method for Crispy Bacon, Pancetta or Prosciutto

5. Place the bacon, pancetta or prosciutto on a baking dish lined with parchment paper and bake until they become brown and crispy.

4. Serve with 2 slices of bacon, pancetta or prosciutto on top of each serving.