160g Arborio Risotto Rice
2 x Garlic Cloves
1 x Large Shallot
50g Parmesan
50g Mature Cheddar
50g Mozzarella
600ml Chicken Stock
150ml Saint Lager
1 Tablespoon Butter
Olive Oil
Serves 2
Method
Heat a frying pan with some olive oil and fry the pancetta until cooked. Leave to one side.
Heat a large pan and add the butter and a drizzle of the Olive Oil. Add the shallot and and sauté for 3-5 minutes or until the shallot is translucent. Add the garlic and cook for a further minute.
Add the rice and sauté for 2 minutes, continuously stirring making sure it does not stick. Pour in the Saint, turn up the heat until it starts to simmer.
Turn the heat down to medium and add the chicken stock, 100ml at a time, stirring until the liquid dissolves, continue to do this with all the chicken stock, or until the rice is soft but slightly al dente, with a creamy texture. This should take 25-30 minutes.
Once cooked, remove from the heat and stir in the pancetta, and the 3 cheeses. Season with Black Pepper and a drizzle of olive oil.
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