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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 21-23 of 23

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  • on November 09, 2009

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    After reading the first two reviews I was worried about making this dish. Instead of removing all of the pancetta drippings, I kept a little and split the butter portion in half. When I added the chicken stock, I made sure to pick up all of the pits and pieces from the bottom of the pan. The pancetta gives it just that salty crunchy taste that the dish needs. With each ingredient addition, I added a touch of salt and pepper to keep it seasoned. The rice was flavorful and fluffy.

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  • on November 08, 2009

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    This is the first recipe I have made of Giada's that I do not like. It really has no flavor. I can't put my finger on it but it is missing something. I gave some to my husband and he took one bite, got a sour look on his face, and said "What is this!!!" I do not recommend this dish and I will not be making it again. Other than this recipe, Giada rocks!!!!

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  • on November 04, 2009

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    this was one of the only recipes that i thought did not have a lot of flavor but since giada was trying to re-create a recipe i guess she did her best. i would not make this again

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