Pancetta and Gorgonzola Risotto Recipe Indian Globetrotter

• 4oz thinly sliced pancetta
• 4 shallots finely diced
• 1/2 a cup of white wine
• 4 cups of organic chicken stock
• 2 cups of Arborio rice
• 1cup of Dolce Gorgonzola

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

pancetta, shallots, white wine, chicken, rice, dolce

Taken from www.chowhound.com/recipes/pancetta-gorgonzola-risotto-29056 (may not work)