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Ingredients
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20g butter
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1 teaspoon olive oil
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100g pancetta, coarsely chopped
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1 brown onion, finely chopped
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275g (1 1/4 cups) arborio rice
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1 bunch (about 240g) broccolini, coarsely chopped
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1.5L (6 cups) Massel chicken style liquid stock (see note)
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1 bay leaf
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30g (1/4 cup) shaved parmesan
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Extra virgin olive oil, to serve
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Crusty bread, to serve
Method
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1Heat the butter and oil in a medium saucepan over medium heat. Add the pancetta and onion, and cook, stirring occasionally, for 5 minutes or until the pancetta is crisp. Add the rice and broccolini, and stir to coat.
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2Add the stock and bay leaf. Bring to a simmer. Cover and reduce heat to low. Simmer for 25 minutes or until the rice is tender. Season with salt and pepper.
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3Ladle the soup among serving bowls. Top with parmesan and drizzle over oil. Serve with crusty bread.
Source: taste.com.au
