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| Recipes |
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| Risotto with Pancetta and Mascarpone |
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Ingredients:
½ lb Pancetta or Bacon 
3 tablespoons Olive Oil 1 cup sliced red onion, julienne 2 tablespoons minced shallots 2 cups Arborio Rice 1/2 cup dry white wine 6 cups chicken stock 1/2 teaspoon salt 2 tablespoons butter, cut into bits 1/2 cup freshly grated Parmesan Cheese 1/2 cup Mascarpone Cheese Freshly Ground Pepper Directions: Dice Pancetta and slowly cook until crispy. Set Aside. Sauté sliced onions and shallots in olive oil until golden brown. Add rice and stir, to coat with oil. Add wine, 1/2 cup heated chicken stock and salt-stir well. Cook, stirring constantly, until all of the liquid is absorbed. Continue to add stock in 3/4 cup increments and cook until each successive batch has been absorbed, stirring constantly until rice mixture is creamy and al dente. Stir in the cooked pancetta. Remove from heat, stir in butter and Parmesan cheese. Season with salt and pepper and top with a spoonful of Mascarpone. Serve immediately. |
