Name: Rice and lentil risotto with pancetta
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 - 6
Ingredients: 80 gm small green lentils; 2 tbsp olive oil; 70 gm butter, diced; 1 onion, finely chopped; 125 gm mild pancetta, diced; 2 garlic cloves, finely chopped; 300 gm carnaroli rice; 100 ml dry white wine; 800 ml hot chicken stock; 50 gm finely grated parmesan, plus extra to serve; To serve: coarsely chopped thyme; Crisp onion; 1 tbsp olive oil; 20 gm butter, diced; 1 onion, thinly sliced

Rice and lentil risotto with pancetta

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Serves 4 - 6

Prep

20M

Cook

35M

Total

55M

This recipe is inspired by a dish chef O Tama Carey used to serve when she was at Sydney’s Berta. The combination of rice, lentils and crisp onion is reminiscent of Lebanon’s mujaddara, but with a distinctly Italian twist.

Ingredients

80 gm small green lentils

2 tbsp olive oil

70 gm butter, diced

1 onion, finely chopped

125 gm mild pancetta, diced

2 garlic cloves, finely chopped

300 gm carnaroli rice

100 ml dry white wine

800 ml hot chicken stock

50 gm finely grated parmesan, plus extra to serve

To serve: coarsely chopped thyme

Crisp onion

1 tbsp olive oil

20 gm butter, diced

1 onion, thinly sliced

Method

Main

1.Combine lentils and enough cold water to cover generously in a saucepan, bring to the boil, cook until half-cooked (6-8 minutes), then drain and set aside.

2.Meanwhile, heat oil and half the butter in a large saucepan over medium-high heat, add onion, pancetta and garlic, season to taste and sauté until onion is tender and pancetta is crisp (5-6 minutes). Add rice and stir to coat and lightly toast (1-2 minutes). Add wine, stir until reduced by half, then add lentils and stir to combine. Add stock a ladleful at a time, stirring continuously until stock is absorbed before adding more. Stir until rice is al dente and lentils are tender (15-20 minutes).

3.For crisp onion, heat oil and butter in a frying pan over medium-high heat until butter foams, add onion and fry, stirring occasionally, until golden brown (6-7 minutes; remove from heat just before it reaches the colour you’re after because it will keep cooking), tip into a bowl and set aside.

4.Once cooked, remove risotto from heat and stir in parmesan and remaining butter. Season to taste and serve hot scattered with crisp onion, thyme and extra parmesan.