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Recipe of the Month for January PANCETTA AND BLUE CHEESE RISOTTO
Melt 50g (2oz) of the butter in a heavy based pan. Add the pancetta and onion and cook until the pancetta is pale golden and the onion is transparent and golden brown. Add the rice and stir over the heat for a minute. Have the stock simmering in a pan on the heat and add a ladle full at a time to the risotto stirring over the heat and cooking until the stock has been absorbed each time. This should take about 20 minutes. When the risotto is creamy, but the rice still has a firm bite, season to taste with salt and black pepper. Stir in the remaining 25g (1oz) butter and Gorgonzola cheese and serve as the cheese begins to melt.
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