Suggested material offered in store
50g unsalted butter
2 tbsp olive oil
75g diced pancetta
1 leek, diced
1 endive, diced
1/2 fennel, diced
300g carnaroli rice
8 ounces of white wine
5 cups of hot chicken stock
100g soft cheese (stracchino or mascarpone)
Parmesan cheese to taste
In a large 28cm Julienne sauté pan, heat the olive oil and butter and sauté the leek, endive and fennel for about 2 minutes.
Add the pancetta and cook for 3 to 5 minutes.
Add the rice to the pan and let it roast, stirring well, until the grains become slightly transparent.
Deglaze the pan with the white wine and let it evaporate before slowly adding the chicken broth, one ladle at a time. (Let the broth evaporate before adding more. It is important not to drown the rice in the liquid while the risotto is cooking).
When the rice is al dente, remove the pan from the heat and add the stracchino or mascarpone cheese and mix well. Add the parmesan and butter and mix well.
Always keep a small amount of broth hot to ensure a creamy risotto.
Serve the risotto as soon as it is ready.
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