Festive Rice with Pancetta, Prunes, and Pine Nuts
A festive rice dish with savory pancetta, sweet prunes, and crunchy pine nuts, finished with a touch of cream for richness.
- Prep5 min
- Cook20 min
- Total25 min
- DifficultyMedium
- Servings4
This rice dish brings together the warmth of Christmas flavors with a Mediterranean twist. The combination of salty pancetta, sweet prunes, and nutty pine nuts creates a delightful balance that pairs beautifully with roasted meats or as a standalone festive side.
It's surprisingly simple to prepare, requiring just a single pot and about 25 minutes from start to finish. The optional addition of cream at the end gives it a luxurious finish, while the mavrodafni wine adds a subtle sweetness that complements the other ingredients perfectly.
Ingredients
Servings
Converted amounts are rounded.
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Method
- Melt the butter in a medium saucepan over high heat.
- Sauté the onion until it caramelizes. Add the pancetta and cook for 2-3 minutes until it turns golden brown.
- Reduce the heat to medium. Stir in the mushrooms and rice, and cook for 1-2 minutes.
- Pour in the wine, scraping the bottom of the pan with a wooden spoon to release any browned bits.
- Add 1 liter of warm water. Season with salt and pepper, and add the bay leaf.
- Cover with a lid and let it simmer for about 20 minutes.
- Fold in the prunes and pine nuts. Turn the heat to high and stir constantly until the rice absorbs all the remaining liquid.
- When the rice begins to stick to the bottom, remove from heat and set aside.
- Optional: At this point, stir in the cream.
- Let the rice rest for about 10 minutes to allow the steam to escape.
- Transfer the rice to a mold of your choice, pressing gently with a spoon. Let it sit in the mold for 2-3 minutes, then unmold onto a large plate.
- Garnish with extra prunes and pine nuts before serving.
💡 Tips
- If you don't have mavrodafni, any sweet red wine like port or a sweet sherry works well.
- For a richer flavor, you can substitute the water with chicken broth.
- To make the unmolding easier, lightly oil the mold before pressing the rice.
Inspired by a recipe from Real Greek Recipes