Makes 4 servings. Difficulty
1 teaspoon olive oil 4 slices of meaty pancetta, chopped 1/2 medium onion, finely diced 1 celery rib, finely diced 1 carrot, finely diced 1 cup basmati rice 1/2 teaspoon kosher salt 1/2 cups gf Chicken Stock 1 bay leaf
In a medium saucepan, heat the olive oil over medium heat. Add the pancetta and cook, stirring, until lightly browned, about 5 minutes. Add the onion and cook, stirring until softened. Add the celery and carrots; cook, stirring until softened, about 4 minutes. Stir in the rice. Add the chicken stock bay leaf and season with about 1/2 teaspoon kosher salt. Bring to a boil. Cover, reduce heat to low and cook for 30 minutes. Uncover, fluff rice and cover again until ready to serve.