Chicken And Pancetta Risotto With Tallegio Recipe

Cooking Directions

• STEP 1.In a large saucepan, cook the pancetta until crispy. Remove and set aside.
• STEP 2.In the same pan, cook the chicken until browned. Remove and set aside.
• STEP 3.In the same pan, saut�� the onions until translucent. Add the rice and cook for a few minutes.
• STEP 4.Gradually add the chicken broth, stirring constantly until the rice is cooked and creamy.
• STEP 5.Stir in the cooked chicken, pancetta, and Tallegio cheese until melted and well combined.
• STEP 6.Serve the risotto hot, garnished with fresh parsley.

Cooking Tips

• Make sure to stir the risotto constantly to prevent it from sticking to the pan.
• You can add a splash of white wine to the risotto for extra flavor.
• If you don't have Tallegio cheese, you can substitute it with another creamy cheese like Brie or Camembert.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the risotto in a saucepan over low heat, adding a splash of chicken broth to restore its creaminess.
• Serve the risotto as a main dish or as a side dish with grilled chicken or roasted vegetables.