½ Small onion, finely diced 2 Cloves garlic, finely minced 25g Butter, salted 2 Tablespoon extra virgin olive oil 120g Pancetta, diced into small cubes 80g Gorgonzola Dolce ( sweet ) 20g Parmiggiano Reggiano LSM 200g Scotti invecchiato carnaroli rice 2 Tablespoons chopped chives 500ml Chicken stock or vegetable stock 100ml dry white wine Salt to taste Squeeze of lemon ( optional )
Heat the oil, and 1/2 the butter in a deep pan or hard bottom pot. Saute' the pancetta pieces until they colour and become translucent.
Sweat the onion and garlic until they are soft, add the rice and continue to cook until transparent, until you can see through the rice. deglaze with white wine and reduce by half.
meanwhile, bring the stock to the boil, and after reducing the wine into the rice add 1/3 of the stock and simmer for about 5 minutes Just before the stock is all soaked up, add another 1/3 of the stock and continue until all stock has been added, cooking around 15 minutes.
To finish, add the Gorgozola dolce, keeping a little aside to garnish, parmesan reggiano, remaining butter and chopped chives. Adjust the seasoning with salt to your taste
Add a squueeze of lemon ( optional )
To serve, ladle generous serving of pancetta risotto into bowls, topping each with chive batons, parmeasn and fried pancetta pieces or slices, and a sprig of fresh chervil.