Crunchy salty pancetta and sweet roasted peaches make up this delicious recipe. Roasting the fruit for this savory sweet Roasted Peach Risotto can be done on the grill or in a grill pan.
Living in Peachy Georgia, it would be a shame not to make a recipe with our State Fruit. I decided for a savory dish, rather than a sweet dessert, this year.
Peaches are an ideal fruit for roasting. If you are somebody who likes to try a few things on the grill, then I am sure you’ve tried roasting peaches. They are very rewarding by showing beautiful grilling marks.
How to make this Roasted Peach Risotto?
- Start with baking pancetta or bacon. You can use a thick slice and cut it in small cubes, or you can cut slices. Most of the time, I prefer cutting up slices as it gives you a thin crispy bacon that you can divide easier over the dish. Cook the pancetta in a pan in which you want to cook the risotto. When all brown and crispy, remove the bacon from the pan and drain it on a paper towel.
- Now add the rice to the bacon fat. It would be a waste to throw that away. It will also be the last fat we’ll add to the risotto. Stir the rice until it is coated with the fat and the edges of the rice are translucent, but the center still opaque. Now add white wine to deglaze the pan and allow the rice to absorb the wine.
- Add the chicken stock, little by little and keep on stirring. Important; warm stock and stirring will give you a creamy risotto. When you ads the last part of the stock, also add the chopped sage leaves.
- While the rice cooks, prepare the peaches. Peel them, cut them in half, remove the pit and cut in thin slices. Transfer the parts to a bowl, add olive oil, salt and pepper and mix to coat. Do this gently.
- Now place the peach parts on a grilling pan and cook until soft and grilling marks. Cut most of the wedges in cubes, but keep a few to decorate your dish.
- Now combine rice, pancetta and peaches by mixing them carefully. Warm and divide over 2 plates. Decorate with the peach slices and some freshly cut sage.
Roasted Peach Risotto
- 3 ounces pancetta
- 2 peaches large
- 1 tablespoon olive oil
- salt and pepper
- 3/4 cups carnaroli rice
- 1/4 cup white wine
- 1 1/4 cup chicken stock
- 1 tablespoon sage chopped
- 1/4 cup Parmesan cheese grated
- Warm the chicken stock in a saucepan.
- Cut the pancetta in small pieces and transfer to a pan. Cook until crispy and brown.
- Remove the pancetta from the pan and drain on paper towels.
- Add the rice to the pan and stir to coat in the fat of the pancetta.
- Deglaze the pan with the white wine and stir until the wine is absorbed by the rice.
- Add the chicken stock, little by little and allow to be absorbed by the rice, before you add more. Keep on stirring.
- Add most of the sage at the same time you add the last of the chicken stock, but leave some for the decoration.
- The rice is done when it has some bite left in it (al dente).
- While the rice is cooking, prepare the peaches. Peel them, cut them in half, remove the pit and cut in thin slices and transfer to a bowl. Add 1 tablespoon of olive oil to a bowl, add the peaches and salt and pepper.
- Place the slices in a warm-hot grilling pan and cook the peaches on medium heat until they are warm and soft. Turn them after a few minutes. Each side show show the grilling marks.
- Cut most of the peaches in cubes, but keep a few slices for decoration. Mix the peaches and the pancetta with the rice, add the grated Parmesan cheese and warm until cheese is melted.
- Divide the risotto over 2 plates and decorate with the peach slices and some sage.
2. Instead of carnaroli rice, you can use arborio rice
3. Instead of sage, you can use thyme or rosemary or basil.