Kale and Pancetta Risotto
This creamy risotto is salty from the rendered pancetta, earthy and nutty from the kale and parmesan, and doesn't require an arm workout.
Servings 4 people
Ingredients
- 8 oz pancetta chopped in cubes
- 5 cloves garlic minced
- 1 shallot minced
- 2 tsp fresh thyme
- 1 cup arborio rice
- 4 1/4+ cup broth have more on hand
- 3 cups dino kale stems removed, chopped.
- 1 cup parmesan cheese freshly grated
Instructions
- Warm the broth separately on the stove.
- In a low pot on medium-low heat add the pancetta. Cook the pancetta until brown and crispy ( the time will vary depending on how thick cut your pancetta is. For small pieces 5-7 min for a larger cut 8-10 min). Remove pancetta from the pot and put aside for later.
- Remove 1-2 tbsp of fat if there is excess, but save on the side. In the pancetta fat add shallots, garlic, and thyme. Sauté for 3-5 minutes until soft and fragrant but not brown. If you notice that you need more fat to sauté in add the reserved fat back. (the amount of fat that renders from the pancetta all depends on how fatty the cut of pancetta you have.)
- Once sweated out add rice. Toast rice for another 3-5 minutes until grains begin to become translucent.
- Add the first round of broth. Depending on the pan add broth until it just covers the risotto. (could be 1 cup to 1 1/2 cups). Give it a quick mix, a shake of the pan to ensure all grains are covered and cook until rice absorbs the majority of the broth.
- Add more broth and repeat above steps saving 1 cup of broth. If you are worried about the rice sticking you can shake the pan or mix at any time.
- When all but 1 cup has been added, add the kale and final cup of broth. Mix.
- Once all broth has been added, but not completely absorbed (15-18 minutes of cooking) give it a taste. Rice should be loose, creamy, and al dente. If rice is too al dente add more broth 1/2 cup at a time. Add in parmesan cheese and give it a mix. Remove from heat. Eat immediately. Enjoy!