• 3 cups chicken broth
  • 3 cups vegetable broth
  • 1/3 cup pancetta, cut into small bite size cube
  • 2 tbsp. butter
  • 1 tbsp. olive oil
  • 1 large leek, trim dark green top, cut remaining leek in half lengthwise, cut into 1/3” half moons
  • 1 clove garlic, minced
  • 1 ½ cup Arborio rice
  • 1/3 cup Gewurztraminer
  • 1/3 cup cream
  • 3 oz. Gorgonzola dolce latte
  • ½ cup Parmesan cheese
  • 1 tbsp. chives, chopped, to garnish


Bring broth to a steady simmer in a medium size pot – slow simmer. Melt butter and olive oil in a deep, wide sauté pan over medium heat. Add pancetta and sauté until crisp, do not let burn. Remove pancetta from pan, drain on a paper towel and set aside. Add leek to pan over medium low heat and gently let come to a brown; add garlic. Do not burn. Add rice, stirring all rice grains until translucent.  Add wine, allow to absorb. Begin adding broth a ladle at a time, making sure each addition is absorbed. Keep adding broth for approximately 18- 20 minutes, until rice is al dente. Remove from heat. Vigorously stir in the cream, Gorgonzola and Parmesan cheese. Adjust seasoning to taste with salt and pepper. Garnish with reserved pancetta and chives. Serve immediately.

Serves 6