Pancetta and Gorgonzola Risotto Recipe Indian Globetrotter – a delicious recipe with pancetta, shallots, white wine, chicken, rice, Dolce. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a sauce pan heat up the chicken stock
2
Slice the pancetta in to small squares and saute in olive oil on medium heat in a large pan
3
Add the shallots and saute until the shallots soften (approx 3 minutes)
4
Toss the 2 cups of rice in the pan with the onions and pancetta and add the wine.
5
Stir constantly to prevent the rice from sticking
6
Once the rice has absorbed the wine, add the chicken stock 1/2 a cup at a time and allow the rice to absorb the juices.
7
After a couple of minutes, repeat this step by adding chicken stock 1/2 a cup at a time and allowing the rice to absorb the stock for 2 minutes.
8
After approximately 20 minutes, your rice will be ready.
9
Season with salt and fresh pepper and stir in the gorgonzola.
10
Serve immediately and sprinkle with any fresh green herbs in your refrigerator for color or a few slices of pistachios
729
kcal
Calories
11
g
Fat
73
g
Carbs
81
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4oz thinly sliced pancetta, 4 shallots finely diced, 1/2 a cup of white wine, 4 cups of organic chicken stock, and more.
Yes, Pancetta and Gorgonzola Risotto Recipe Indian Globetrotter falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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