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Risotto Alla Gorgonzola E Pancetta

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Serves 6 | Prep Time | Cook Time 18

Why I Love This Recipe

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.

Ingredients You'll Need

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.

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