PANCETTA AND SAFFRON RICE
Provided by Giada De Laurentiis
Categories side-dish
Time 52m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium (3-quart) saucepan, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. Remove the pancetta to paper towels to drain. Set aside. Discard any cooking juices in the pan.
- In the same pan, over medium heat, add the butter. Add the onion and cook for 5 minutes until soft. Add in the rice and stir until the rice is lightly toasted and coated with the butter, about 1 minute. Stir in the stock, salt and saffron. Bring the mixture to a simmer and, with a wooden spoon. scrape up the brown bits that cling to the bottom of the pan. 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. Using a fork, fluff the rice and transfer to a serving bowl. Top with the cooked pancetta and serve.
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Dawn Bland
[email protected]I made this recipe using cauliflower rice and it was amazing! The pancetta and saffron added so much flavor to the dish. This is a great keto option that is perfect for people on a low-carb diet.
Sakhile Masinga
[email protected]I made this recipe using compliant ingredients and it was delicious! I used ghee instead of butter and coconut milk instead of heavy cream. This is a great Whole30 option that is full of flavor and nutrients.
Moin Alam
[email protected]I made this recipe using almond flour instead of regular flour. It was a great way to make the dish paleo-friendly. The pancetta and saffron added so much flavor to the dish. This is a great paleo option that is perfect for people with gluten or grai
Kent Mails
[email protected]I made this recipe using cauliflower rice instead of regular rice. It was a great way to reduce the carbs. The pancetta and saffron added so much flavor to the dish. This is a great low-carb option that is perfect for people on a keto diet.
Mukesh Majhi
[email protected]I made this recipe without the butter and it was still delicious. I used olive oil instead and it worked just fine. This is a great dairy-free option that is perfect for people with lactose intolerance.
Kristina Wallace
[email protected]I made this recipe using gluten-free pasta and it was perfect! The pancetta and saffron added so much flavor to the dish. This is a great gluten-free option that is sure to please everyone.
Azeem Nohrio
[email protected]I made this recipe using vegan pancetta and it was amazing! I also used vegetable broth instead of chicken broth. This is a delicious and cruelty-free dish that I will definitely be making again.
Bharat Rokaya
[email protected]I made this recipe without the pancetta and it was still delicious. I used vegetable broth instead of chicken broth and added some chopped mushrooms. This is a great vegetarian dish that is full of flavor.
Yasso 6 Yasso 20
[email protected]This recipe is a classic for a reason. The combination of pancetta and saffron is simply delicious. I have been making this dish for years and it is always a hit.
puja das
[email protected]I love trying new recipes, and this one did not disappoint. The pancetta and saffron gave the rice a unique and delicious flavor. I would definitely make this dish again.
Keith Williams
[email protected]I made this dish for a party and it was a huge hit! Everyone loved the combination of flavors and textures. I would definitely recommend this recipe for any special occasion.
Robina Khan
[email protected]This dish was so easy to make! I had it on the table in under 30 minutes. The pancetta and saffron added so much flavor to the rice. I will definitely be making this again for busy weeknights.
f9 zainYT
[email protected]This recipe is a great way to use up leftover pancetta. I also used arborio rice instead of carnaroli rice, and it worked just fine. This is a budget-friendly and delicious dish that I will definitely be making again.
Jacob Graf
[email protected]I made this dish using brown rice instead of white rice, and it was still delicious. I also added some chopped vegetables to make it a more complete meal. This is a great recipe for a healthy and flavorful weeknight dinner.
Premsingh Dhami
[email protected]This was my first time cooking with saffron, and I was really impressed with the results. The rice was flavorful and aromatic, and the pancetta added a nice crispy texture. I will definitely be making this dish again.
Persia makgosa
[email protected]I found this recipe to be a bit too bland for my taste. I added some extra garlic and red pepper flakes to give it a bit more kick. Overall, it was a good dish, but I would make some modifications next time.
Oluwa Bulker
[email protected]This pancetta and saffron rice was a hit at my dinner party! The flavors were rich and complex, and the saffron added a beautiful golden color. I would definitely make this dish again.