Saffron rice with pancetta


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.