Dolcelatte & Pancetta Risotto
Dolcelatte & Pancetta Risotto
Dolcelatte & Pancetta Risotto
Serves: 4
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Make this risotto for a simple supper dish that is full of flavour. It uses Galbani Dolcelatte® Cremoso which is a blend of traditional Italian blue cheese, ricotta and mascarpone. Dolcelatte Cremoso can be used for dips, pasta sauces and salad dressings. This is a GUEST RECIPE from
Waitrose and if you cannot get the Cremoso, then you can substitute with a block of Dolcelatte cheese cut into small pieces.
Waitrose and if you cannot get the Cremoso, then you can substitute with a block of Dolcelatte cheese cut into small pieces.
Ingredients
25g butter
140g pack Fiorucci Cubetti di Pancetta
1 small onion, roughly chopped
2 cloves garlic, roughly chopped
300g risotto rice
150ml Italian white wine, such as Orvieto
900ml hot chicken stock
150g pot Galbani Dolcelatte® Cremoso
2 tbsp chopped fresh parsley
Salt and freshly ground black pepper
AND THIS IS WHAT YOU DO......
- Heat the butter in a large pan and cook the pancetta, onion and garlic for 5 minutes until the onions are softened and the pancetta golden.
- Add the rice and stir to coat in the butter.
- Pour in the wine and bubble vigorously for 2-3 minutes until the liquid evaporates.
- Stir about a quarter of the hot chicken stock into the rice. The chicken stock should be hot when it is added at each stage, so keep it heated in a separate pan. Keep stirring until it has been absorbed. Add a further quarter of hot stock and continue in this way until it has all been added and absorbed, and the grains of rice are tender - this takes about 20 minutes.
- Remove the risotto from the heat and stir through the Dolcelatte™ Cremoso and parsley.
- Season to taste. Divide between serving bowls, sprinkle with freshly grated Parmigiano-Reggiano and serve immediately.