3 Cheese & Pancetta Risotto

3 Cheese& Panchetta Risotto

Cheese Overload!! A tastey, creamy Risotto best served with garlic bread and a glass of white wine.


1 litre pork (or vegetable) stock
2 tablespoons olive oil
a knob of butter
1 onion, finely chopped
a clove of garlic, peeled and crushed
200g panchetta
400g risotto rice
2 wineglasses of dry while wine (or vermouth)
salt and pepper to season
pinch of saffron
70g butter
115g grated italian cheese ( i used a mixture of Pecorino Romano, Parmigano Reggiano & Grana Padano)


Put the olive oil and the butter in a large pan and ad the onion, garlic and the panchetta, cook on a low heat for around 15 minute until the onions are soft but not coloured.  At this point, add the rice and turn up the heat.

The rice will now begin to fry so keep stirring it for a minute, then add the wine and keep stirring.

Once the wine has absorbed into the rice, add a ladle of stock and season with salt and add the saffron.  Turn the heat down to a simmer and keep adding the stock, ladle at a time, when the rice absorbs the stock.  Check the rice is cooked (soft but firm to bite), if not, add small amouths of boiling water until the rice is cooked.

When all the stock has absorbed, remove from the heat, add the butter and the cheeses.  Mix well and leave covered for 2 minutues.

Serve subito (straight away)






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