Thu, 11 January 2024
INGREDIENTS
· 350 Gr Carnaroli Risotto
· 1.2Lt Chicken Stock
· 100 gr Gorgonzola or Cashel Blue Cheese
· 100 gr Guanciale
· ½ Radicchio Salad, shaved
· 2 Shallots, diced
· 1 glass Red Wine
· 60 gr Butter
· 50 gr Parmesan Cheese grated
· Oil
· Salt and Pepper
METHOD
1. Make sure your chicken stock is simmering.
2. Start in a pot, over medium fire, add the oil, then the guanciale and the radicchio; cook for about 2-3 minutes…. the pancetta will release some fat, then you add the rice and shallots.
3. Cook all for about 4-5 minutes then deglaze with the Red Wine; let it evaporate and start to add ladles of stock while stirring.
4. Add the stock and keep using the ladle gently to stir it….it will take about 15-16 minutes to cook.
5. Once the rice is cooked, add the butter, parmesan and Gorgonzola.
6. Serve.
