Creamy risotto with crispy pancetta, sweet onions and fresh fennel leaves.

Risotto with Pancetta, Onion and Fennel is a simple and flavorful Italian risotto that brings together a few classic ingredients. Crispy smoked pancetta adds a savoury, slightly smoky flavour, while slowly cooked onions provide sweetness. Fresh fennel leaves add a delicate, fragrant note and a fresh touch that brings everything together.

The combination is rich but well balanced, making this risotto a comforting dish for a weeknight dinner or a relaxed meal with family and friends. Made with Carnaroli rice, it has the creamy texture and perfectly al dente bite that make a great Italian risotto.

Traditional risotto is cooked slowly by adding hot broth a ladleful at a time and stirring gently. As the rice cooks, it releases its natural starches, creating a naturally creamy texture without the need for cream.

Serves 4, Preparation 15 mins, Cooking 25 mins

  • 280 g (10 oz) Carnaroli rice
  • 100 g (3½ oz) smoked pancetta, diced
  • 2 medium-large white onions, finely sliced
  • ½ glass (about 3 fl oz / ⅓ cup) dry white wine, at room temperature
  • 1 small bunch fresh fennel leaves, chopped
  • 500 ml (17 fl oz / about 2 cups) hot meat stock, plus more if needed
  • 50 g (1¾ oz / 3½ tablespoons) unsalted butter, divided
  • 2 tablespoons grated Parmigiano Reggiano
  • A pinch of salt

Method

1. Crisp the Pancetta

Heat a large saucepan over medium heat and cook the diced pancetta until golden andcrisp. Transfer it to a plate and set aside.

2. Cook the Onions and Toast the Rice

Melt 40 g (1½ oz) of the butter in the same pan, keeping the remaining butter in the refrigerator or freezer for the final step. Add the sliced onions and a few chopped fennel leaves. Cook gently for a few minutes, until the onions soften.

Add the Carnaroli rice and toast it for a few minutes, stirring with a wooden spoon, until the grains become slightly translucent.

3. Add the Wine and Stock

Pour in the white wine and increase the heat for a few seconds to let the alcohol evaporate. Lower the heat, then add a couple of ladlefuls of hot meat stock.

Stir gently and allow the stock to absorb gradually. Continue adding one ladleful at a time as needed, stirring regularly.

4. Add the Pancetta and Finish Cooking

About halfway through cooking, return the crispy pancetta to the pan. Continue adding the hot stock as needed and stirring gently until the rice is creamy and al dente, about 18–20 minutes in total. Season with a pinch of salt.

5. Finish the Risotto

Turn off the heat and add the very cold butter from the refrigerator or freezer together with the grated Parmigiano Reggiano. Stir vigorously until the risotto becomes smooth and creamy.

Stir in the remaining chopped fennel leaves.

6. Serve

Serve immediately while hot and creamy.

 

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