Risotto with pancetta and saffron

Risotto wth panetta and saffron

2/3 cup beef broth w/ 2/3 cup water
1 1/4 tsp diced pancetta
1 tsp shallot, chopped fine
1/2 TBSP butter
1/2 TBSP olive oil
1/4 cup Arborio rice
dash saffron
fresh ground black pepper
2 TBSP parmigiano-reggiano

Bring the broth mixture to a simmer in a small saucepan. Put the diced meat, 1/2 the butter, the oil, and the shallot into another saucepan and cook over medium heat until shallot is soft. Add rice and stir to coat. Add 1/2 the broth and then remaining mixture in small doses, letting it absorb into the rice a bit at a time, until rice is al dente. Just before it's finished add the saffron. Remove from heat and season with pepper, remaining butter and cheese.

Notes: I was looking for something a little self-indulgent tonight and this was just the ticket. It came out with a nice balance between the saltiness of the meat and the sweetness of the shallots with the richness of the saffron.