Thursday, July 14, 2011
Pancetta And Gorgonzola Risotto
What do you crave on a cold and wet winter night? For me there are many; rich slow cooked stews, delicious thick soups, nourishing noodle dishes and a rich velvety risotto are just the few on my list.
I still remember very vividly my first taste of blue cheese - it was many years ago at a pizza restaurant in Singapore and I thought it was the most revolting thing I have ever tasted. But that was then, these days I simply can't have enough of it.
This is an excellent example of good Italian cooking - minimum ingredients with maximum taste and complexity.
serves 4 as a one dish meal
500 g of arborio rice
1 onion, finely chopped
200 g of pancetta, diced
750 ml of white wine
2 L of hot chicken stock
a big knob of butter
500 g of Gorgonzola cheese
salt and pepper to taste
a simple dressed bitter greens to serve
Saute the pancetta and onion with butter in a heavy bottom pan.
Stir in a little more butter and stir vigorously for a minute then add in the crumbed cheese and mix well.