More Great Recipes: Appetizer | Dairy | Grain | Italian

Risotto Alla Gorgonzola E Pancetta

User Avatar
Member since 2007

Serves 6 | Prep Time | Cook Time 18


1 1/2 cup Arborio rice
3 - 4 oz Pancetta
4 oz Gorgonzola, crumbled and divided
1 scallion chopped white and green part
3 – 4 cups Chicken Stock
salt and green pepper to taste
1 TB olive oil
1 TB unsalted butter

Add 1 TB Olive oil to a saucepan set over medium heat, sauté until almost crispy.

Add the scallions and sweat for a few minutes – until wilted and transparent, but not brown.

Add the rice, together with a pinch of salt and a grind or two of black pepper.

Cook Stirring constantly over medium heat for about 4 minutes.

Add the first ladle of broth and cook; stirring until broth is absorbed.

Continue in this manner until the rice is al dente.

Add half of the gorgonzola and the TB of Butter to the pot; stir until melted

Cover and let rest for 3 minutes.

Serve with remaining Gorgonzola sprinkled over the top.

Pairs Well With


Just another risotto recipe, sprung from a lack of ingredients and sheer laziness regarding a trip to the market for Beef broth, a Bell Pepper and some Heavy Cream.

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter