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Pancetta and Saffron Rice Recipe

Pancetta and Saffron Rice

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

Showing 11-20 of 23

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  • on October 19, 2010

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    I used yellow rice instead of the expensive saffron and it came out very good for half the price.

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  • on August 27, 2010

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    It's a shame--but more than one recipe and more than one chef have had misprints on the recipes. One really needs to tape the shows and compare instructions. If you want accurate and delicious recipes go to Williams-Sonoma.

    Fran of Secaucus

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  • on June 10, 2010

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    I had to tape this episode. I just watched Gaida take out the pancetta to rest on some paper towels, and she added 2 tbsp. of butter along with the onions. AT NO TIME did she take ANY OF THE PANCETTA FAT OUT OF THE PAN!!! Whom ever put her recipe on here messed up. I hope this helps everyone. So please leave the fat in the pan since this will add sooooo much flavor to the dish!! The recipe should have been writen correctly to begin with.

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  • on May 27, 2010

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    I really like this dish. You need the salty Pancetta on top to balance. I will make this again but will not use as much saffron. That flavor was quite strong.

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  • on May 12, 2010

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    I just made this recipe I never had bismati rice, we're rice eaters though i love pasta hubby will divorce me if i make more LOL the saphra was a wee bit expensive, but it's really good if u follow the recipe and leave the drippings in the rice like she said on the show. Enjoy..:

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  • on April 24, 2010

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    Anybody tryed it? I need some new recipes my fam will eat.

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  • on March 05, 2010

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    Just finished eating dinner. I made everything from the Episode: Todd's Midwestern Favorites. The Pancetta and Saffron Rice was not good at all. I too believe that the pan dripping should have been left in to give the rice much needed flavor. This one I well not keep.

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  • on March 02, 2010

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    Giada DID NOT remove the pan drippings after frying the pancetta on the episode. She added the butter and then sauteed the onion in the butter and pan drippings. So maybe this is why so many people reviewed it as lacking flavor. Leave the pan drippings and it will turn out great.

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  • on March 02, 2010

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    This was excellent and just the right amount of saffron. I boiled chicken for another of Giada's recipes and used the stock instead of canned broth and instead of just an onion I used a mixture I buy already prepared of onion/tomato/cilantro/jalapeno/garlic "pico de gallo". I think this added a lot of extra flavor. Toasting the rice for a minute is good too! AND I used jasmine rice since I love it.

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  • on November 27, 2009

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    This recipe is very good. All ingredients came through on taste and were perfectly balanced. I do recommend it.

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