
Recipe: Pasta Risotta
Summary: Here’s recipe that’s a fun variation on our June theme, Pasta Risottata:
This dish is so named because its preparation is similar to preparing a risotto by slowing adding broth or water to cook the starch. The result is a rich, creamy dish very much like a risotto.
Ingredients
- 6 oz pennette rigate
- 3.5 oz diced pancetta
- Some saffron ( some saffron may be bought in small quantities like in small bags shaped like tea bags)
- 2.5 oz Dolcelatte ( a blue veined Italian cheese), also known as Gorganzola Dolce
Instructions
- In a large pan sauté the pancetta in a small amount of olive oil (a spoonful)
- Place the pasta in the pan too and sauté the uncooked pasta with the pancetta for just a few seconds, and then add hot water. Cover the pan with its lid.
- As the water begins to boil add the saffron (one small bag), and continue the cooking without putting the lid back, if more water is needed add a small amount as needed.
- A few minutes before the pasta is cooked add the cheese, and ensure that it melts well with the pasta, serve with a little Parmesan sprinkled over the top.
Preparation time: 35 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 6
Culinary tradition: Italian
My rating 5 stars: ★★★★★ 1 review(s)
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