- 2 c. Pancetta, diced
- 2 tbs. Butter
- Fresh cracked pepper
- 1 ½ c. Arborio rice
- ½ c. Walnuts, crumbled
- 4-5 c. Red wine
- 2 tbs. Goat cheese
- ½ c. Parmesan
1. In a sauté pan, render the diced pancetta in the warm butter. Add some fresh cracked pepper.
2. Once the pancetta is cooked, add the rice for risotto, and the walnuts.
3. Adding about a cup of red wine at time, stir into the rice mixture. Once the liquid has been absorbed, add another cup. Continue to stir during this process until all wine has been added.
4. Cook on low heat until the rice has reached the consistency for you (for softer rice, cook longer). Once all the wine has reduced, stir in the goat cheese and Parmesan while whisking for a few minutes. Serve warm.