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.

Lucanian Saffron Rice With Peas And Pancetta

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

  1. In a small bowl, steep the saffron threads in 1/4 cup of hot chicken broth for 10 minutes.
  2. In a large skillet, cook the diced pancetta over medium heat until crispy. Remove from the skillet and set aside.
  3. In the same skillet, add the Arborio rice and toast for 2-3 minutes, stirring constantly.
  4. Pour in the saffron-infused broth and the remaining chicken broth, and bring to a simmer. Cover and cook for 15 minutes.
  5. 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.
  6. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
  7. 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