Creamy Sweetcorn and Pancetta Orzotto

Step 1: Char the Corn and Cook the Pancetta

1. Prepare the Corn:

   • Heat a large, dry frying pan over medium-high heat.
   • Brush 2 tablespoons of olive oil over the corn cobs to coat them evenly.
   • Place the corn in the hot pan and char them all over, turning occasionally. This should take about 12-15 minutes until they develop a nice, smoky color.
   • Once charred, remove the corn from the pan and let it cool on a plate.

2. Cook the Pancetta:

   • In the same pan, add the remaining 1 tablespoon of oil and 25g of butter.
   • Once the butter has melted, add 150g of finely chopped pancetta.
   • Fry for about 5-7 minutes, stirring occasionally, until the pancetta is crispy and golden brown.
   • Use a slotted spoon to remove the pancetta and transfer it to a bowl, leaving the rendered fat in the pan.

3. Sauté the Onion:

   • In the same pan, add 2 finely chopped onions.
   • Cook them for 10-12 minutes, stirring occasionally, until they become soft and slightly caramelized. This enhances their sweetness.

Step 2: Cook the Orzo

1. Add Garlic and Orzo:

   • Stir in 3 finely chopped garlic cloves into the onions and cook for another minute until fragrant.
   • Add 400g of orzo to the pan, stirring to coat it in the buttery onion mixture. Cook for about 2-3 minutes until the orzo is lightly toasted and golden.

2. Add Liquid:

   • Pour in 200ml of white wine, and add a parmesan rind (if you have one), 1 tablespoon of white miso, and 750ml of boiling water.
   • Increase the heat to high and bring the mixture to a boil.
   • Cook for 12-15 minutes, stirring occasionally, until the orzo is tender and most of the liquid has evaporated.
   • If the orzo starts to dry out too quickly, add a splash more water as needed to keep it creamy.

Step 3: Add the Corn and Final Touches

1. Prepare the Corn:

   • Once the corn has cooled, hold each cob upright on a cutting board.
   • Using a sharp knife, carefully slice off the kernels, allowing them to fall into a bowl.

2. Combine Ingredients:

   • Remove the pan with the orzo from the heat.
   • Stir in the sweetcorn kernels, the reserved crispy pancetta, and most of the grated parmesan (75g).
   • Add in 10g of finely sliced chives, and season the mixture with salt, pepper, the zest of half a lemon, and the juice of half a lemon to taste. Mix well to combine.

3. Serve:

   • Plate the orzotto and sprinkle the remaining chives and parmesan on top for a finishing touch.
   • Serve immediately and enjoy the creamy, smoky flavors of this delightful dish!

Tips for Success:

• Corn: Fresh corn is best, but you can also use frozen corn if that’s what you have on hand.
• Pancetta: If pancetta is unavailable, you can substitute with bacon for a similar flavor.
• Orzo Cooking: Keep an eye on the orzo as it cooks; you want it creamy, not too dry or too soupy.
• Make Ahead: You can prepare the charred corn and pancetta ahead of time to save time on cooking day.
• Garnishing: A sprinkle of fresh herbs like parsley or additional lemon zest can brighten up the dish when serving.