Sweetcorn & pancetta orzotto
Per serving
Think of this summery dish like a risotto, but made with orzo instead of rice. Charring the corn creates smoky depth that's amplified by the pancetta
Ingredients
4 serv.Step-by-step instructions
- 1
Heat a large, dry frying pan over a medium-high heat. Brush 2 tbsp of the oil over the corn cobs and char all over, turning occasionally, for 12-15 mins. Remove to a plate and leave to cool. Add the remaining oil and the butter to the pan and, once melted, fry the pancetta for 5-7 mins until crispy and golden all over. Remove to a bowl using a slotted spoon. Cook the onion in the pan for 10-12 mins until softened and slightly caramelised.
- 2
Stir in the garlic and cook for 1 min more until fragrant, then add the orzo, stirring so it’s well-coated in the buttery onion mixture. Cook for a few minutes, until the orzo is lightly browned. Add the parmesan rind (if you have one), white wine, miso and 750ml boiling water. Turn the heat up to high and cook for 12-15 mins until the orzo is cooked through and the water has almost fully evaporated. (You may need to add a splash more water during cooking to keep it from reducing too fast and catching.)
- 3
Meanwhile, hold the charred corn cobs upright on a chopping board using tongs and carefully slice off the sweetcorn kernels using a sharp knife. Remove the pan from the heat and stir through the sweetcorn, fried pancetta and most of the grated parmesan and chives. Season to taste with salt, pepper and the lemon zest and juice. Scatter over the remaining chives and parmesan to serve.
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