Risotto with Pancetta and Kale
Servings
2Serving size
about 2 1/2 cups risottoThis recipe can be multiplied and makes good leftovers. Reheat gently.
Ingredients
| 2 ounce Pancetta (cut into small dice) |
| 1 medium White onions (diced) |
| 1/2 cup Arborio rice |
| 3 cup Water |
| 1/8 tsp. Ground nutmeg |
| 1 to taste Black pepper |
| 1/2 tsp. Lemon zest (minced) |
| 3 ounces Kale, raw (thinly sliced) |
| 1 tsp. Fresh thyme |
| 1 ounce Semisoft goat cheese |
| 1 1/2 ounce Cheese, mozzarella, part skim milk (grated) |
Instructions
Add the onions and cook, stirring frequently, for about 4 minutes until they are slightly soft.
Add the rice and continue cooking for 2 minutes, stirring frequently.
Add the three cups of water along with the nutmeg, pepper and lemon zest. Stir and reduce the heat to low medium until the rice is simmering.
Simmer slowly, stirring occasionally for about 20 minutes. Add more water as needed 1/4 cup at a time.
When the rice is cooked to the point of being soft but not grainy any longer, add the kale and thyme. The risotto may seem dry at first, but don't add any more water until the kale is wilted (about 4 to 5 minutes).
Add the goat cheese and bel paese and cook for about two minutes, stirring frequently, until the cheese is melted and well blended into the risotto.
Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Fresh mozzarella is the perfect cheese for this sort of dish. It’s mild but rich, creamy and it melts well. This combined with the ham, thyme, nutmeg and pancetta makes a fantastic dish.
If you can’t find pancetta, a good quality smoked ham will do. You could use prosciutto but a great quality black forest ham will work well too.