Saffron Risotto with Taleggio and Pancetta

Name: Saffron Risotto with Taleggio and Pancetta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: Carnaroli rice 1.6 cups; Sweet Pancetta 5.3 oz; Saffron (2 sachets of 0.15 g each) 0.1 tsp; White wine 0.4 cup; Vegetable broth to taste; Fine salt to taste; Taleggio cheese 5.3 oz; Raspadura cheese to taste

Gluten Free

Difficulty: Easy
Prep time: 20 min
Cook time: 25 min
Serving: 4

PRESENTATION

The saffron risotto with taleggio and pancetta is a creamy first course, enveloping and full of character, to be offered as an alternative to the classic saffron risotto. The saffron gives the dish a golden color and a refined aroma, while the taleggio melts slowly during the creaming process, providing structure and savoriness. Finally, the pancetta sautéed in the pan adds a truly irresistible crispy note. Suitable for a variety of occasions, the saffron risotto with taleggio and pancetta will be so appreciated that you will definitely be asked for seconds!

If you are a fan of saffron risottos, also try these delicious variations:

Saffron and mushroom risotto
Sausage and saffron risotto
Porcini and saffron risotto
Saffron and pancetta risotto

INGREDIENTS

Carnaroli rice 1.6 cups (320 g)

Sweet Pancetta 5.3 oz (150 g)

Saffron 0.1 tsp (0.3 g) - (2 sachets of 0.15 g each)

White wine 0.4 cup (100 g)

Vegetable broth to taste

Fine salt to taste

For creaming and garnishing: Taleggio cheese 5.3 oz (150 g); Raspadura cheese to taste

Preparation

How to prepare Saffron Risotto with Taleggio and Pancetta

To prepare the saffron risotto with taleggio and pancetta, first prepare the vegetable broth following our recipe. Cut the pancetta into strips 1, place it in a saucepan 2, and cook over medium-high heat for 10 minutes 3. The fat released will be used to toast the rice.

Transfer the crispy pancetta onto absorbent paper 4 and set aside. In the same saucepan, pour the rice 5, add the salt 6, and toast for a few minutes until the grains are warm to the touch.

At this point, deglaze with the white wine 7 and let the alcohol evaporate completely. Cook the rice by adding one ladle of broth at a time, always waiting for the previous one to be absorbed 8. Meanwhile, dissolve the saffron in a little warm broth 9.

Cut the taleggio into cubes, removing the rind 10. When there are 5 minutes left until the risotto is done, add the dissolved saffron 11 and stir to combine. When the rice is cooked, turn off the heat and cream with the taleggio 12.

Plate and complete with the crispy pancetta 13, then garnish with a few petals of raspadura cheese 14. Your saffron risotto with taleggio and pancetta is ready to be served 15!