Christmas Rice Recipe With Pancetta, Prunes, And Pine Nuts

Difficulty: Medium

📝 Ingredients

• 45 grams butter
• 50 grams onion (minced)
• 170 grams boneless pancetta (cut into 1/2 cm pieces)
• 100 grams mushrooms (chopped)
• 250 grams long grain rice
• 100 ml mavrodafni wine or other sweet red wine
• 1 dried bay leaf
• 55 grams sun-dried prunes (chopped)
• 3 teaspoons pine nuts
• 50 ml heavy cream

👨‍🍳 Instructions

1. 1Heat butter in a medium-sized saucepan over high heat.
2. 2Caramelize the onion. Add the pancetta and cook for 2-3 minutes untill it gets a nice golden color.
3. 3Reduce heat to medium. Add the mushrooms and rice. Cook for 1-2 minutes.
4. 4Pour the wine and scrape the bottom of the pan with a wooden spoon.
5. 5Pour 1 liter of warm water. Season with salt and pepper. Add the bay leaf.
6. 6Cover with the lid and simmer for about 20 minutes.
7. 7Add the prunes and pine nuts. Bring heat to high and stir constantly untill rice absorbs all of the remaing water.
8. 8Once the rice starts to stick at the bottom of the pan remove from heat and set aside.
9. 9Optional Step: At this point, you may add the cream.
10. 10Let rice stand for about 10 minutes to release its steam.
11. 11Transfer rice to your preferred mold, and push gently with a big spoon. Let rice stand in the mold for 2-3 minutes. Unmold on a large plate.
12. 12Serve with extra prunes and pine nuts on top.