Cured Pork and Rice Stew
- 2 Tbsps olive oil
- ¼ cup butter
- 1 onion (peeled and finely chopped)
- ⅔ cup Pancetta (cubed)
- 1 ⅔ cups Risotto
- ⅜ cup dry white wine
- 4 cups chicken stock (or vegetable stock)
Heat the oil and butter in a large pan and add the onion and garlic. Cook until soft and translucent. Add the pancetta and cook until golden. Add the rice and stir to coat in the butter.
Pour in the wine and stir the rice while the wine is absorbed. Once the wine has cooked in, reduce the heat a little and add the hot stock, a ladleful at a time, stirring fairly continuously. This will give the risotto its creamy texture.
Keep stirring in the stock and tasting the rice. After about 15-20 minutes the rice should be soft but with a slight bite. If you’ve run out of stock before the rice is cooked, simply use water. Season and remove from the heat.
To finish the dish, add the butter and pecorino and leave to melt into the risotto. Stir through the chopped Parma ham and parsley and serve immediately.