Shelly's Recipe

FRESH CORN RISOTTO WITH WILD RICE & PANCETTA

Category: Rice/Risotto

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 to 1/2 teaspoon crushed red pepper
2 14-ounce cans reduced-sodium chicken broth
1 1/2 cups fresh corn kernels or frozen whole kernel corn, thawed
1 cup cooked wild rice
1/2 cup freshly grated Parmigiano-Reggiano cheese (2 ounces)
2 tablespoons butter, cut into pieces
1/2 teaspoon freshly ground black pepper
Shaved Parmigiano-Reggiano cheese
Snipped fresh Italian (flat-leaf) parsley

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 Arborio rice to onion in saucepan; cook and stir over medium heat 3 minutes or until rice begins to brown. Stir in half of the cooked pancetta. Carefully add wine and red pepper.

In a medium saucepan, bring broth to boiling; reduce heat and simmer. Slowly add 1 cup of the broth to 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 is absorbed (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, the shaved cheese and parsley. Makes 6 main-dish or 12 side-dish servings.