Smoked Gouda Risotto
Velvety, creamy, and oh so smoky this smoked Gouda risotto is tangy and delicate and oh so addicting.
Servings 3 people
Ingredients
- 4 oz cubed pancetta
- 3 cloved garlic minced
- 1 shallot minced
- 1 cup arborio rice
- 4-5 cups chicken broth
- 4 oz Artikaas Smoked Goat Gouda shredded, see ingredient list in body for substitutions
Instructions
- In the separate skillet over medium heat add the pancetta and render it down until brown and crispy. Depending on the size this could take 5-10 minutes. Once done remove the pancetta from the pan and place on the side. Take the fat and strain out the little bits, this might take 2 strains to remove it all. *** you can also cook this in the same pan as the risotto, I like to strain out the bits but it is completely optional.
- Place your broth on the stove over low heat.
- Add 2 tbsp of the pancetta fat to a wide pot or pan on low heat. Add the garlic and shallots once warmed and cook for 2-3 minutes until soft and fragrant.
- Add the arborio rice to the pan and toast it for 3-5 minutes until grains start to become translucent.
- Add the first round of broth. Depending on the pan add broth until it just covers the risotto. (could be 1 cup to 1 1/2 cups). Give it a quick mix, a shake of the pan to ensure all grains are covered and cook until rice absorbs the majority of the broth. Mix every few minutes to avoid the rice from sticking. Add 1/4- 1/2 tsp of salt to the first round. This will depend on how salty the broth is. For reference I add the full 1/2 tsp.
- Add more broth and repeat above steps.
- Once almost all the broth has been added (approx. 4 cups), but not completely absorbed (15-18 minutes of cooking) give it a taste. Rice should still be loose, yet al dente. If it is still hard add more broth 1/4 cup at a time and cook down.
- Turn off the heat and add the shredded Gouda. Mix and fold until it gently melts into the risotto. Top with the crispy pancetta and serve immediately!