Fresh Corn Risotto with Wild Rice and Pancetta
- 2 14 – ounce can reduced-sodium chicken broth
- 2 tablespoons butter
- 2 tablespoons olive oil
- 8 ounces’ pancetta, chopped
- 1 large onion, finely chopped (1 cup)
- 1 1/4 cups uncooked Arborio rice
- 1 cup dry white wine or chicken broth
- 1/4-1/2 teaspoon crushed red pepper
- 1 1/2 cups fresh corn kernels
- 1 cup cooked wild rice*
- 1/2 cup freshly grated Parmesan cheese (2 ounces)
- 2 tablespoons butter, cut into pieces
- 1/2 teaspoon ground black pepper
- Shaved Parmesan cheese
- Snipped fresh flat-leaf Italian parsley
In a medium saucepan, bring broth to boiling. Reduce heat to low and cover to keep warm.
Meanwhile, in a large saucepan, heat the 2 tablespoons butter and the oil over medium-high heat. Add pancetta; cook and stir about 8 minutes or until nicely browned. Using a slotted spoon, remove pancetta and drain on paper towels, reserving drippings in pan. Reduce heat to medium. Add onion to reserved drippings; cook and stir until onion is tender.
Add rice to onion mixture in saucepan; cook and stir over medium heat about 3 minutes or until rice begins to brown. Stir in half of the cooked pancetta. Carefully add wine and crushed red pepper.
Slowly add 1 cup of the simmering broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, cooking and stirring constantly just until rice is tender and the broth has been absorbed. (This should take about 20 minutes total.)
Stir in corn, cooked wild rice, the 1/2 cup cheese, the 2 tablespoons butter pieces and black pepper. Cook over low heat for 3 minutes, stirring occasionally.
Divide risotto among six shallow pasta dishes or bowls. Sprinkle risotto with the remaining cooked pancetta, shaved cheese and parsley.