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Dolcelatte & Pancetta Risotto



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.

  • Preparation time: 10 minutes

  • Cooking time: 30 minutes

  • Total time: 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.

  2. Add the rice and stir to coat in the butter.

  3. Pour in the wine and bubble vigorously for 2-3 minutes until the liquid evaporates.

  4. 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.

  5. Remove the risotto from the heat and stir through the Dolcelatte™ Cremoso and parsley.

  6. Season to taste. Divide between serving bowls, sprinkle with freshly grated Parmigiano-Reggiano and serve immediately.


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