Pancetta and Saffron Rice

1. 1

   In a medium (3-quart) saucepan, heat the olive oil over medium-high heat.

2. 2

   Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes.

3. 3

   Remove the pancetta to paper towels to drain.

4. 4

   Set aside.

5. 5

   Discard any cooking juices in the pan.

6. 6

   In the same pan, over medium heat, add the butter.

7. 7

   Add the onion and cook for 5 minutes until soft.

8. 8

   Add in the rice and stir until the rice is lightly toasted and coated with the butter, about 1 minute.

9. 9

   Stir in the stock, salt and saffron.

10. 10

    Bring the mixture to a simmer and, with a wooden spoon.

11. 11

    scrape up the brown bits that cling to the bottom of the pan.

12. 12

    Cover the pan with a tight-fitting lid and cook until the rice is tender and all the liquid has been absorbed, about 20 to 25 minutes Let the rice stand for 5 minutes.

13. 13

    Using a fork, fluff the rice and transfer to a serving bowl.

14. 14

    Top with the cooked pancetta and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.