Primi Piatti: Pasta, Rice, Soups

Rice with Soffritto and Smoked Pancetta

A soffritto is a chopped carrot, onion and celery base for sauces such as ragù alla Bolognese. We have chosen to make it the star of this very easy rice dish in which we combined crispy smoked pancetta with some fresh cherry tomatoes thrown in at the last minute for a hint of freshness.

Serves 2, Preparation 20 mins, Cooking 20 mins

  • Carnaroli Rice, 180 g
  • 1 carrot
  • 1 onion
  • 1 celery stalk
  • Cubed smoked pancetta, 80 g
  • A few sprigs of fresh thyme
  • A few basil leaves
  • Fresh cherry tomatoes, a handful
  • salt, a pinch
  • EVOO – Extra Virgin Olive Oil, 2 tablespoons


Prepare the soffritto by chopping the onion, carrot and celery. If possibile do not discard celery leaves since it would be a shame to throw them away.

Quarter the cherry tomatoes.

Heat two spoons of EVOO, add the chopped onion, carrot and celery with its leaves, basil and some of the thyme, a pinch of salt, sauté for at least 10 minutes over a low flame. If it dries out, add a drop of water.

Add the cubes of smoked pancetta and fry them until crispy.

Bring the water to the boil, toss the rice in with a pinch of coarse salt, drain it as soon as it is cooked and toss it for a few minutes in the pan with the sauce, add the fresh cherry tomatoes and a few more thyme, stir and serve.

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