Pancetta and Gorgonzola Risotto Recipe Indian Globetrotter

1. 1

   In a sauce pan heat up the chicken stock

2. 2

   Slice the pancetta in to small squares and saute in olive oil on medium heat in a large pan

3. 3

   Add the shallots and saute until the shallots soften (approx 3 minutes)

4. 4

   Toss the 2 cups of rice in the pan with the onions and pancetta and add the wine.

5. 5

   Stir constantly to prevent the rice from sticking

6. 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. 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. 8

   After approximately 20 minutes, your rice will be ready.

9. 9

   Season with salt and fresh pepper and stir in the gorgonzola.

10. 10

    Serve immediately and sprinkle with any fresh green herbs in your refrigerator for color or a few slices of pistachios

* Per serving · 4 servings · Values may vary.