​

DOLCELATTE CREMOSA & 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

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......

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.