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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 40 minutes

    Serves: 4


    • 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


    1. 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.
    2. 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.

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