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Dolcelatte Cremoso Risotto with Pancetta
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Dolcelatte Cremoso Risotto with Pancetta
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.
- Preparation time: 10 minutes
- Cooking time: 30 minutes
-
Total time:
40 minutes
Serves: 4
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
Method
- 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.
Comments
Nutritional Info
Typical values per serving:
| Energy |
2372.328kJ 567.0kcal |
|---|---|
| Fat | 21.0g |
19.6% fat per serving
This recipe was first published in October 2002.
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