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Prep Time: 0 Minutes Cook Time: 36 Minutes |
Ready In: 36 Minutes Servings: 6 |
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whats better than a Creamy risotto with pancetta bacon, Blue cheese and the tartness of Granny Smith apples............. yummm....................... courtesy of BHG.......... Ingredients:
5 -cups chicken stock (or low salt canned broth) |
1/4- cup unsalted butter |
2 -tablespoons olive oil |
2- granny smith apples (peeled, seeded, and cubed) |
2 -garlic cloves, minced |
1 1/2- cups arborio rice or short grain white rice |
2/3 -cup dry white wine |
1/4 -lb pancetta |
4- oz blue cheese |
salt and freshly ground black pepper, optional |
Directions:
1. Bring broth to a simmer in a heavy medium saucepan.
2. Keep broth warm over very low heat.
3. Melt butter in a heavy large saucepan over medium heat.
4. Add olive oil, then diced apples and saute until tender, about 6 minutes then add garlic.
5. Using a slotted spoon, transfer apples to a cutting board. Cut pancetta into a small dice and add to saucepan.
6. Render pancetta down until just crispy and transfer to a paper towel. Stir in rice and let it toast for a few minutes.
7. Add wine to deglaze and get all of that pancetta goodness into the rice and cook until liquid is absorbed, stirring often, about 2 minutes.
8. Add 1 cup of hot broth and simmer over medium-low heat until liquid is absorbed, stirring carefully and often, about 3 minutes.
9. Continue to cook until rice is just tender and mixture is creamy (not dry), adding more broth by cupfuls and stirring often, about 25 minutes (the rice will absorb 5-8 cups of broth).
10. Stir in crispy pancetta and Blue cheese just before plating.
11. Stir to incorporate.
12. Plate up immediately and finish with a drizzle of extra virgin olive oil and toasted walnuts as a great complement.
13. Number of Servings: 6-8
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