Risotto alla Paesana

Name: Risotto alla Paesana (Peasant’s Risotto)
Yield: Serves 6
Ingredients: 2 cups Arborio rice; 2 cups diced onions; 2 cups julienned carrots, blanched; 2 cups rendered diced pancetta (see Note); 2 cups diced drained canned Italian plum tomatoes; 2 cups julienned zucchini; 6 tablespoons basil chiffonade or 2 tablespoons chopped fresh marjoram (optional); Salt and freshly ground pepper; ½ cup unsalted butter; 3 tablespoons olive oil; ½ to ¾ cup freshly grated Parmesan cheese; 5 to 6 cups Chicken Stock

Peasant’s Risotto

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

In the great tradition of peasant food, this is how you can make something wonderfully tasty out of practically nothing—just a few tiny pieces of pancetta and a few shreds of vegetables.

Ingredients

5 to 6 cups Chicken Stock
½ cup unsalted butter
3

Side dish
Gluten-free

Method

Heat the chicken stock to boiling in a saucepan, then reduce the heat and hold at a simmer.

Heat the butter and oil in a wide heavy saucepan over low heat. Add the onions and cook until translucent, about 5 minutes. Add the rice and cook, stirring to coat with butter, until opaque, about 3 minutes.

Add ½