Risotto fennel and pancetta

Risotto fennel and pancetta

Suggested material offered in store


50-75 gr butter

1/2 red onion diced

½ fennel cut into small dices

100gr smoked pancetta

100gr regular pancetta

300gr Arborio or Carnaroli rice

8 ounces of white wine

1 ½ liter of hot vegetable stock

200gr stracchino cheese ( You can also use brie double cream without crust)

100gr grated parmesan

50gr butter


In a Julienne 28 cm sauté pan or a 24 cm Julienne pot, heat butter.

Add the onions and cook for 1 -2 minutes.

Add the fennel and cook 1-2 minutes

Add the two kinds of pancetta and cook until crisp.

Add the rice and mix well so that the grains of rice are coated with fat.

Add wine mix well and let evaporate.

Add one ladle at a time and allow to evaporate.

Repeat until rice is al dente.

At the end add stracchino, parmesan and butter.

The mixture should be creamy and al dente.

• Stracchino is an Italian cheese that you can learn to make in the cheese making course.

• You can buy it at Milano


6 servings.

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