Three Cheese Creamy Risotto

By KDHarmon

Ingredients

• 1 tablespoon olive oil
• 2 (1/4-inch) thick slices pancetta, 4 3/4-ounces, diced, 1 cup
• 3 cloves garlic, minced
• 1 shallot, finely chopped
• 1 1/3 cups Arborio rice, 9-ounces
• 1/2 cup white wine
• 3 cups chicken stock, heated
• 1/4 cup grated Parmesan cheese, 1-ounce
• 2 tablespoons mascarpone cheese, 1 1/2-ounces
• 1-ounce goat cheese
• 1/4 cup fresh basil leaves, thinly sliced
• 1 tablespoon butter
• Salt and freshly ground black pepper

Details

Adapted from foodnetwork.com

Preparation

Step 1

Heat a large pot (wider is better than taller) over medium heat and add the olive oil and pancetta. Cook the pancetta until it begins to crisp, and then add the garlic and shallots. Cook the shallots and garlic until they begin to brown in color. Add the rice and stir well to coat. Cook the rice for 1 minute.

Add wine and stir well. Stir the rice until the wine is almost completely absorbed. Add in some chicken stock until rice is just covered and stir again until the stock is absorbed into the rice. Continue to gradually add the stock, stirring well after each addition, until the rice is cooked through, but still has a bite. You may not use all of the stock.

When rice is cooked, stir in the cheeses and basil. Remove from heat and stir in the butter. Season with salt, and pepper, to taste.