Lucanian Saffron Rice With Peas And Pancetta
Lucanian Saffron Rice with Peas and Pancetta is a traditional dish from the Basilicatan (Lucanian) cuisine, known for its rich flavors and simple yet delicious ingredients.
Ingredients
- 2 cups Arborio rice
- 4 cups chicken broth
- 1/2 teaspoon saffron threads
- 1 cup frozen peas
- 4 ounces pancetta, diced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a small bowl, steep the saffron threads in 1/4 cup of hot chicken broth for 10 minutes.
- In a large skillet, cook the diced pancetta over medium heat until crispy. Remove from the skillet and set aside.
- In the same skillet, add the Arborio rice and toast for 2-3 minutes, stirring constantly.
- Pour in the saffron-infused broth and the remaining chicken broth, and bring to a simmer. Cover and cook for 15 minutes.
- Stir in the frozen peas and cooked pancetta. Cook for an additional 5 minutes, or until the rice is tender and the peas are heated through.
- Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
- Serve the Lucanian Saffron Rice with Peas and Pancetta hot, and enjoy!
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 25 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Protein
- 10g
- Fat
- 8g
Supplies
Large skillet Small bowl Spoon Cooking pot
Tools
Stove Cutting board Knife
Serving suggestions
Serve the Lucanian Saffron Rice with Peas and Pancetta as a main dish alongside a fresh green salad and a glass of Italian white wine.
Tips & tricks
For a vegetarian version, simply omit the pancetta and use vegetable broth instead of chicken broth.
Cost
$15