Chicken and pancetta risotto
Serves: 8 as part of a 3-course menu, or 6 as a single course
Prep time: 20 minsTotal time: 
Helen Cathcart
Chicken and pancetta risotto
Serves: 8 as part of a 3-course menu, or 6 as a single course
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
562Kcal
Fat
32gr
Saturates
9gr
Carbs
32gr
Sugars
3gr
Fibre
1gr
Protein
33gr
Salt
1.1gr
Katie Caldesi
Katie Caldesi is a food writer who cooks up regional Italian food with her husband Giancarlo at their London bar and restaurant Caffè Caldesi, cookery school La Cucina Caldesi and Bray restaurant Caldesi in Campagna.
Katie Caldesi
Katie Caldesi is a food writer who cooks up regional Italian food with her husband Giancarlo at their London bar and restaurant Caffè Caldesi, cookery school La Cucina Caldesi and Bray restaurant Caldesi in Campagna.
Ingredients
For the soffritto:
- 1 large onion
- 2 medium carrots
- 2 celery sticks
- 8 tbsp extra-virgin olive oil
For the risotto:
- 2 garlic cloves, lightly crushed
- 1 sprig rosemary
- 6 slices pancetta (or unsmoked bacon), cut into strips
- 8 large on-the-bone chicken thighs
- 4 tbsp sunflower oil
- 100ml white wine
- 1-1.2 litres chicken or vegetable stock
- 300g carnaroli or other risotto rice
- 50g Parmesan, finely grated
- 25g butter
Step by step
Get ahead
Make the soffritto up to a day ahead; reheat gently then add the chicken.
- First make the soffritto as a base for the risotto. Peel and finely chop the onion and carrots, and finely chop the celery too. Fry them in the olive oil over a low heat with the garlic, rosemary and pancetta in a large heavy-based pan for around 10 minutes, until the vegetables are soft.
- Meanwhile, season the chicken and, in another pan, fry it in the sunflower oil until lightly golden. Transfer the chicken to the soffritto, discarding the oil. Add the wine, cook for 2 minutes, then pour in 1 litre of stock. Bring to the boil; cook, covered, for 10 minutes.
- Add the rice and stir. Continue to cook; stir regularly. As the stock is absorbed, add more to loosen it. You want a flowing, creamy consistency – this will take around 25-30 minutes. As soon as the rice and chicken are cooked, take the pan off the heat. Mix in the Parmesan and butter. Cover; set aside for a few minutes. Serve in warm bowls.
Chef quote
This family favourite is inexpensive, packed with flavour, and fills up hungry teenagers and fussy adults alike.
