Cheese, Egg, and Cream Based Recipes - Rich and Creamy Risotto

Ingredients

• 15 g/1 tbsp unsalted (sweet) butter

• 1 small onion, finely chopped

• 100 g/4 oz/1 cup pancetta or un-smoked streaky bacon, finely diced

• 450 g/1lb/2 cups arborio or other risotto rice

• 1.2 liters/2 pts/5 cups hot chicken stock

• 120 ml/1/2 cup double (heavy) cream

• Salt and freshly ground black pepper

• 100 g/4 oz/1 cup freshly grated Parmesan cheese

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Method:

1. Heat the butter in a flameproof casserole (Dutch oven).

2. Add the onion and pancetta and fry (sauté) for 3 minutes until the onion is golden and the pancetta has lost its pink color.

3. Stir in the rice and cook for 1 minute. Blend in 2 ladlefuls of the stock and simmer until it has been absorbed.

4. Repeat, adding a little stock at a time until the rice is just tender (about 15 to 20 minutes).

5. Stir in the cream, season to taste and add the Parmesan. Serve straight away.