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Fresh Corn Risotto with Wild Rice and Pancetta

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Midwest Living
Fresh Corn Risotto with Wild Rice and Pancetta
Sweet corn and nutty wild rice give a Midwest twist to the classic Italian rice dish.
total:
55 mins
Servings:
6
Fresh Corn Risotto with Wild Rice and Pancetta

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, bring broth to boiling. Reduce heat to low and cover to keep warm.

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  • 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.

*

To cook wild rice, rinse 1/2 cup wild rice, lifting the rice with your fingers to clean thoroughly; drain. In a small saucepan, combine wild rice and 1 cup water. Bring to boiling; reduce heat. Cover and simmer about 40 minutes, without stirring, or until rice is tender and most of the liquid is absorbed. If needed, drain. Makes about 1-1/4 cups.

Nutrition Facts

Per Serving:
559 calories; fat 28g; cholesterol 54mg; saturated fat 11g; carbohydrates 55g; mono fat 6g; poly fat 1g; insoluble fiber 3g; sugars 4g; protein 18g; vitamin a 485.9IU; vitamin c 5.9mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 3.8mg; vitamin b6 0.2mg; folate 48.4mcg; vitamin b12 0.2mcg; sodium 1239mg; potassium 286mg; calcium 151.5mg; iron 2.7mg.
© Copyright 2023 Midwest Living. All rights reserved. Printed from https://www.midwestliving.com 01/27/2023
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© Copyright 2023 Midwest Living. All rights reserved. Printed from https://www.midwestliving.com 01/27/2023

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Fresh Corn Risotto with Wild Rice and Pancetta
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