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"This is one of the twenty-five different dishes I made for our anniversary, which we celebrated in Italy," says Rach. "The risotto is perfect as is, but you can also top it with small shrimp cooked in olive oil and butter with garlic, a splash of white wine and lemon." John mixed up a White Negroni, a twist on the classic Italian Negroni, to go with the risotto. If you can't be in Italy, the next best thing is to eat and drink like you are!
For more risotto inspiration from Rach, check out her Porcini and Greens Risotto and Lemon Risotto.
Ingredients
- 6 cups chicken bone broth
- 1 teaspoon saffron threads (a fat pinch)
- 1 tablespoon each orange and lemon zest
- 2 tablespoons EVOO
- ¼ pound meaty guanciale or pancetta, fine dice
- 1 small white or yellow onion, finely chopped
- 3 cloves garlic, chopped or grated
- 2 cups arborio or carnaroli rice
- 1 cup white wine
- 1 tablespoon each lemon and orange juice
- 1 cup freshly grated Parmigiano-Reggiano and/or pecorino
- 2 tablespoons butter
Yield
Serves: 4 to 6
Preparation
Warm broth with saffron and zest in a saucepot.
Heat a round-bottomed pan with EVOO, 2 turns of the pan, over medium-high heat and render the guanciale or pancetta until lightly brown. Add the onion and stir a minute or so, add garlic, then stir in rice and toast 2 minutes or so. Add white wine and let it absorb. Begin adding the stock in ladlefuls, a third at a time, stirring vigorously with each addition to develop the starch and stirring to the bottom of the pot all around. The risotto should take 18 minutes to al dente. Add the lemon and orange juice and stir, then add the grated cheese and butter and stir to combine. Ladle into warm shallow bowls and serve.