Ingredients
Scale
- 4 oz pancetta
- 1 shallot minced
- 3 cloves garlic minced
- 1/2 cup dry white wine
- 3 ears fresh corn kernels removed
- 1 cup arborio rice
- 5–6 cups chicken broth
- 4 oz mascarpone cheese softened
- 1/3 cup parmesan cheese
- salt and freshly ground black pepper to taste
Instructions
- Heat a large skillet over medium heat and add diced pancetta. Cook until crisp, about 6–8 minutes, then remove and set aside, leaving some rendered fat in the pan.
- Add the minced shallot to the pan and cook for 2–3 minutes until softened. Stir in minced garlic and cook for another 30 seconds until fragrant.
- Stir in the corn and Arborio rice, cooking continuously for 1–2 minutes until the rice is coated and slightly translucent around the edges.
- Pour in the white wine and stir until it has nearly evaporated.
- Add warm chicken broth one ladleful at a time, stirring often. Wait for most of the liquid to be absorbed before adding more. Continue this for about 20–25 minutes, until the rice is tender but slightly al dente.
- Mix in mascarpone and Parmesan until smooth and creamy. Season with salt and freshly cracked black pepper to taste.
- Spoon the risotto into bowls, top with crispy pancetta, and finish with additional Parmesan and freshly cracked black pepper, if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a vegetarian version, omit pancetta and use vegetable broth instead.
Make sure to stir the risotto frequently to achieve the perfect creamy texture.
Serve immediately for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg