Fake it till ya make it right? Unless you’re eating this very indulgent, very intense, very very good risotto then all bets are off and it’s just about who has the willpower not to go in for thirds. Who am I kidding, there was never a discussion about willpower. I had you at gorgonzola. Pancetta was seconds and risotto was thirds. Every time baby.
Gorgonzola & Pancetta Risotto
Serves 4-6
Ingredients
- Olive oil
- 1 leek, white bit only, finely sliced
- 2 cloves of garlic, crushed
- 100g pancetta, cubed
- 2 cups of aborio rice
- 2 cups white wine
- 1L/4 cups chicken or veg stock
- 180g gorgonzola
- Handful of frozen peas – optional
- Small knob of butter
Method
Pour a big glug of olive oil into a large pot or skillet and over a low heat add the leek, garlic and pancetta. Keeping the heat low, stir every now and then for 5-10 minutes.
Stir through the rice then after a minute or two, pour in the wine. Again, on the lowest heat you have leave it to gently simmer as the wine cooks out and all the liquid is absorbed before adding your stock one cu at a time. This will take 15-20 minutes so be gradual and take your time. Only pour the next cup of stock once the one before has absorbed. Keep doing this until your rice is soft and over the lowest heat you have.
To finish, add the gorgonzola, peas if using and butter then once the cheese has melted you’re good to go. Serve with some fresh salad as it’s a very bold flavour!