Cabbage, Pancetta & Gorgonzola Risotto

• 1 tbsp olive oil
• 5 oz pancetta, chopped
• 1 None fresh chili, finely chopped
• 14 oz shredded savoy cabbage
• 1.5 oz crumbled Gorgonzola cheese
• 6 cups chicken or vegetable stock, warmed
• 6 tbsp butter
• 1 None Spanish onion, finely chopped
• 14 oz Arborio rice

1. Heat 4 1/2 tbsp butter in a large saucepan. Cook onion, stirring, until softened. Add rice and stir to coat in onion mixture. Add wine. Cook, stirring, until liquid is absorbed. Add 1 cup hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 cup at a time, until rice is tender, about 35 mins.
2. Meanwhile, heat 1 tbsp olive oil in a frying pan over medium heat. Cook pancetta and chili, stirring, for 5 mins. Stir in cabbage. Cook, covered for 10 mins. Season. Stir cabbage and Gorgonzola into risotto to serve.

olive oil, pancetta, fresh chili, savoy cabbage, gorgonzola cheese, chicken, butter, spanish onion, rice

Taken from recipes-plus.com/api/v2.0/recipes/32787 (may not work)