Number of Servings (main course): 2
Number of Servings (appetizer or side dish): 3 – 4
Making a risotto should be done in an open pot, so that the stirring it requires can be little and often. Once cooked, it can be moved away from the heat and covered with the lid to keep the texture moist and creamy. Add a little more parmesan cheese just before serving from the dish.
1 tablespoon (15 g) softened butter
1 tablespoon extra virgin olive oil
1 small onion, chopped roughly
1 large garlic clove, crushed
½ cup (75 g) thinly sliced pancetta, chopped roughly
1 1/3 cups (250 g) Arborio or Carnaroli rice
2 small zucchini, grated coarsely
¾ cup (185 ml) dry white wine
4 cups (1 liter) hot chicken bouillon stock
8 basil leaves, chopped roughly
½ teaspoon salt
Freshly ground black pepper
2 tablespoons freshly grated parmesan cheese
1. Heat the butter and oil together in the Wide Oven over a medium heat on the stovetop. Add the onion, garlic, and pancetta. Fry gently, stirring continuously, until they just begin to color.
2. Stir in the rice and cook until all the butter and oil are absorbed. Add the zucchini and cook for 1 minute. Move the Wide Oven away from the heat, add the wine and 1 cup (250 ml) of the hot stock, together with the basil leaves and seasonings.
3. Return the Wide Oven to the heat, stir well and leave to simmer gently for 10-15 minutes. Stir occasionally.
4. Add 1 cup (250 ml) of the hot stock and continue simmering and stirring for 10-15 minutes longer. Repeat this process until all the stock is used. After the last addition, stir frequently. The consistency should be very moist and creamy with the rice grains soft, but remaining whole.
5. Remove the Wide Oven from the heat and stir in three quarters of the parmesan cheese. Sprinkle the remaining cheese over the top as it is served.