Pasta, Risotto and You

By Nancy Caivano


Risotto with Pancetta,
Arugula and Goat Cheese

Serves 6



5 tbsp olive oil, divided
5 cloves garlic, chopped (or 1 tbsp jar chopped garlic)
1/4 tsp crushed red pepper flakes
1/2 lb arugula, coarsely chopped (about 5 cups)
Salt and pepper
1/2 cup pancetta, finely chopped
1 onion, chopped
2 cups cherry tomatoes, stemmed and halved
2 cups arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock
2 tbsp balsamic vinegar
3 tbsp butter
3/4 cup grated Pecorino Romano cheese (or Parmesan)
6-oz soft, fresh goat cheese
   (such as Montrachet) crumbled
1/4 cup parsley, chopped
1 tbsp rosemary, finely chopped



Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add garlic and red pepper flakes and sauté until garlic just begins to brown. Add arugula and cover. Let cook 2 minutes. Remove cover and sauté until wilted. Season with salt and pepper and set aside.

In a large saucepan, heat remaining olive oil over medium-high heat. Add pancetta and cook until pancetta is browned. Add onion, and tomatoes. Cook until onion is translucent. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.

After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. When fourth addition of stock is absorbed, add arugula mixture and balsamic vinegar.

After last addition of stock is absorbed, remove from heat, and stir in butter, Romano, goat cheese, parsley, and rosemary. Season with salt and pepper. Serve immediately.


Pasta Risotto and You


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This page created May 2000

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