Rice Pilaf with Pancetta, Sage, and Parmesan
This Italian-inspired pilaf is perfect with roast chicken or pork.
4 ounces pancetta, diced (or substitute bacon)
1 medium onion, diced
3 tablespoons chopped fresh sage, divided
4 cloves garlic, minced
1 1/2 cups long grain rice
1/2 teaspoon salt, plus additional as needed
Ground black pepper
1 cup dry white wine
3/4 ounce Fond de Poulet Gold® dissolved in 2 cups hot water
1 tablespoon olive oil
1/2 cup grated Parmesan cheese, or to taste
Sauté the pancetta in a large saucepan over medium heat. When the pancetta is browned and crisp, remove it from the pan, leaving the rendered fat, and set it aside.
Add the onion to the pan and cook until it is transparent, about 5 minutes. Add 2 tablespoons of the sage and the garlic and cook for 1 minute. Add the rice, salt, and several grinds of pepper, and cook, stirring constantly, for 5 minutes.
Stir in the wine and simmer for 2 minutes, then stir in the reconstituted Fond de Poulet Gold®. Bring to a boil, then reduce the heat to low, cover the pan, and cook until the rice has absorbed the liquid, about 15 minutes. Remove the pan from the heat and let it stand for 5 minutes.
Fluff rice with a fork. Drizzle in the olive and gently stir in the reserved pancetta, remaining sage, and the Parmesan. Season to taste with additional salt and pepper.