1 1/2 cups Arborio rice
5 cups chicken or beef broth
4 oz. Pancetta Piacentina (Italian bacon)
4-6 glasses red wine
3/4 cups Valle d’Aosta Fromadzo
3-4 tbsp. butter
2-3 tbsp. olive oil
1 chopped small onion
salt and pepper
How to make the The Bishop’s risotto:
In a large deep pan, cook the onion and the diced Pancetta Piacentina with the olive oil. When these are browned, add the rice and stir continuously over a medium flame.
Add the wine (one glass per person) to the rice and bring back to a simmer. At this point flambe’ the wine, so that the excess alcohol is eliminated from the rice.
Gradually ladle the broth in as it is absorbed by the rice, always stirring, for about 20 minutes. Add the butter, pepper and plenty of Valle d’Aosta Fromadzo cheese. Serve immediately.