Christmas Rice Recipe With Pancetta, Prunes, And Pine Nuts
Difficulty: Medium
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 45 grams butter
- 50 grams onion (minced)
- 170 grams boneless pancetta (cut into 1/2 cm pieces)
- 100 grams mushrooms (chopped)
- 250 grams long grain rice
- 100 ml mavrodafni wine or other sweet red wine
- 1 dried bay leaf
- 55 grams sun-dried prunes (chopped)
- 3 teaspoons pine nuts
- 50 ml heavy cream
Instructions
- 1
Heat butter in a medium-sized saucepan over high heat.
- 2
Caramelize the onion. Add the pancetta and cook for 2-3 minutes untill it gets a nice golden color.
- 3
Reduce heat to medium. Add the mushrooms and rice. Cook for 1-2 minutes.
- 4
Pour the wine and scrape the bottom of the pan with a wooden spoon.
- 5
Pour 1 liter of warm water. Season with salt and pepper. Add the bay leaf.
- 6
Cover with the lid and simmer for about 20 minutes.
- 7
Add the prunes and pine nuts. Bring heat to high and stir constantly untill rice absorbs all of the remaing water.
- 8
Once the rice starts to stick at the bottom of the pan remove from heat and set aside.
- 9
Optional Step: At this point, you may add the cream.
- 10
Let rice stand for about 10 minutes to release its steam.
- 11
Transfer rice to your preferred mold, and push gently with a big spoon. Let rice stand in the mold for 2-3 minutes. Unmold on a large plate.
- 12
Serve with extra prunes and pine nuts on top.