Risotto Alla Gorgonzola E Pancetta
  • Cooking Time: 18
  • Servings: 6
  • 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
  1. Add 1 TB Olive oil to a saucepan set over medium heat, sauté until almost crispy.
  2. Add the scallions and sweat for a few minutes – until wilted and transparent, but not brown.
  3. Add the rice, together with a pinch of salt and a grind or two of black pepper.
  4. Cook Stirring constantly over medium heat for about 4 minutes.
  5. Add the first ladle of broth and cook; stirring until broth is absorbed.
  6. Continue in this manner until the rice is al dente.
  7. Add half of the gorgonzola and the TB of Butter to the pot; stir until melted
  8. Cover and let rest for 3 minutes.
  9. Serve with remaining Gorgonzola sprinkled over the top.
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.