This is adapted from Giada’s recipe on food network. I made it beef based and added shallots for a stronger onion flavor. It is really really good.
1 tablespoon olive oil
1 6 ounce package diced pancetta
2 tablespoons salted butter
3 shallots thinly sliced
1 cup jasmine rice
1 beef bouillon cube
1/2 teaspoon saffrom threads
1 1/2 cups water
In a saucepan, cook the pancetta in the olive oil on medium heat for 6 minutes.
Remove the pancetta and drain on paper towels. Add the butter to the pan. Cook the shallots for 3-4 minutes.
Add the pancetta, rice, water, bouillon, and safron to pan.
Bring to a boil. Cover. Reduce the heat to low and boil for 15 minutes. Remove from heat. Leave the pan covered for 10 minutes. Fluff the rice with a fork.