PANCETTA, GORGONZOLA DOLCE & PARMESAN RISOTTO
This wonderful rich risotto dish is very popular in the winter. Dish created by Brendon Rutledge-Malyon & Lorenzo Pollara-Milazzo at Prodotti. One of our favourite Italian suppliers to Farro, Prodotti d'Italia has been delighting our palates with the best Italian cheeses, cured meats and dried goods for the last 14 years.
Heat the oil and half the butter in a deep pan or heavy-based saucepan. Sauté the diced pancetta and the pancetta slices until they colour and become translucent. Set aside.
Add the onion and garlic to the pan and sweat until they are soft, add the rice and continue to cook until transparent. Deglaze with the white wine and reduce by half.
Meanwhile, bring the stock to the boil, and add a third of the stock to the rice and simmer for about 5 mins. Just before the stock is all soaked up, add another ⅓ of the stock and continue until all the stock has been added, cooking for around 15 mins.
To finish, add the gorgonzola dolce (keeping a little aside to garnish), parmesan, remaining butter and chives. Season with salt to your taste and add a squeeze of lemon if you like.
To serve, ladle generous servings of the pancetta risotto into bowls, topping each with chive batons, extra shaved parmesan and diced pancetta. Add a sprinkle of the gorgonzola dolce, chervil and the sliced pancetta to finish.
½ small onion, finely diced
2 cloves garlic, finely minced
25g salted butter
2 Tbsp Speroni extra virgin olive oil
120g pancetta, diced (reserve a couple of slices for topping)
80g gorgonzola dolce (sweet)
200g Scotti Carnaroli Invecchiato rice
2 Tbsp chives, chopped
500ml chicken stock or vegetable stock
100ml dry white wine
Sprig of chervil
Squeeze of lemon, optional