Sweet Corn Risotto with Crispy Sage, Pancetta and Burrata

Name: Sweet Corn Risotto with Crispy Sage, Pancetta and Burrata
Cuisine: European, Italian, Mediterranean
Ingredients: 1 large bunch of sage; 4 oz. diced pancetta for vegetarians, swap for 1/3 cup toasted hazelnuts, chopped; 1 medium white or sweet onion diced; Diamond kosher salt for seasoning throughout; 1 tbsp unsalted butter; 1 1/2 cups Arborio rice; 1/2 cup dry white wine I used Sancerre* Pinot Grigio works great too; 4 cups unsalted vegetable or chicken stock; Olive oil for frying the sage; Juice of 1 lemon; 1/2 cup grated Parmesan; 1/2 cup grated Pecorino; 1/8 tsp ground nutmeg; 2 balls Burrata; Fresh cracked black pepper to taste

9 steps

Updated at: Wed, 16 Aug 2023 20:35:54 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories717.2 kcal (36%)

Total Fat33.7 g (48%)

Carbs70.7 g (27%)

Sugars5.3 g (6%)

Protein28.9 g (58%)

Sodium1340.1 mg (67%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 bunchsage

4 ozdiced pancetta

for vegetarians, swap for 1/3 cup toasted hazelnuts, chopped

1white onion

medium, or sweet, diced

kosher salt

for seasoning throughout

1 Tbspunsalted butter

1 ½ cupsarborio rice

½ cupdry white wine

I used cer, Pinot Grigio works great too

4 cupsunsalted vegetable stock

½ cupgrated parmesan

½ cupgrated pecorino

⅛ tspground nutmeg

2 ballsburrata

black pepper

fresh cracked, to taste

Instructions

Step 1

Separate the sage leaves from the stems. Leave 12 leaves for topping (3 for each plate.) Finely chop the rest of it.

Step 2

Place a large pot over medium high heat. Add the pancetta and cook for 5-7 minutes, until the fat is rendered and the meat is crispy. Remove the pancetta from the pan with a slotted spoon. Adjust the heat to medium. If using hazelnuts, go onto the next step and season the pan with 3 tbsp of unsalted butter.

Step 3

Add the onion along with a pinch of salt. Cook for 5 minutes, stirring every minute or so, until fragrant and softened. If the pan is drying up, add the 1 tbsp of butter. Add the sweet corn, a few chopped sage leaves and a generous pinch of salt. Cook for 2 minutes until the sage is fragrant.

Step 4

Add the rice. Stir into the corn mixture, then toast for 2 minutes until it is well coated in the pancetta fat/butter.

Step 5

Pour in the wine and stir until it has almost evaporated.

Step 6

Add the stock one ladleful at a time, stirring until each amount has absorbed before adding another. This should take between 15 and 20 minutes. Season with salt to taste.

Step 7

Meanwhile, on a separate burner, pour olive oil in a small deep skillet. Heat on high. Once the oil is shimmering, add the reserved whole sage leaves and cook until crispy - not even 1 minute. Remove with a slotted spoon. Reserve the sage infused oil for topping!

Step 8

Once all of the stock has been absorbed, the rice should be cooked through but still have a little ‘bite’ to it - think al dente pasta. Add the juice of one lemon and stir until combined. At this point, turn the heat off. Add the grated cheese and nutmeg and stir well. Taste to ensure the salt levels are to your liking. Feel free to add more nutmeg if you want a little more of that spiced depth of flavor. Cover with a lid. Let it rest for 5 mins.

Step 9

Halve each ball of burrata. Plate the risotto. Scoop out the creamy center and place it right in the center. Top with reserved crispy pancetta, crispy sage leaves, black pepper and a swirl of sage infused olive oil. Enjoy!