Cabbage, Pancetta & Gorgonzola Risotto - cooking recipe

Ingredients

1 tbsp olive oil
5 oz pancetta, chopped
1 None fresh chili, finely chopped
14 oz shredded savoy cabbage
1.5 oz crumbled Gorgonzola cheese
6 cups chicken or vegetable stock, warmed
6 tbsp butter
1 None Spanish onion, finely chopped
14 oz Arborio rice

Preparation

Heat 4 1/2 tbsp butter in a large saucepan. Cook onion, stirring, until softened. Add rice and stir to coat in onion mixture. Add wine. Cook, stirring, until liquid is absorbed. Add 1 cup hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 cup at a time, until rice is tender, about 35 mins.
Meanwhile, heat 1 tbsp olive oil in a frying pan over medium heat. Cook pancetta and chili, stirring, for 5 mins. Stir in cabbage. Cook, covered for 10 mins. Season. Stir cabbage and Gorgonzola into risotto to serve.