Pancetta fat for risotto?
I'm making risotto with asparagus and crispy pancetta tonight. I just rendered off the pancetta, and was thinking of using the fat left to start the risotto instead of butter, but I'm thinking it would be too greasy. Anyone ever try using this as a substitute?
Not tried it, however, I might be a little concerned that the flavored oil (as opposed to, say, in a carbonara or similar pasta sauce), might overpower the delicacy of the asparagus. If you toast the aromatics, rice, etc., in the oil, it just make everything taste a bit porky. On the other hand, could be great.