Ingredients

1 cup Risotto Rice Arborio 3-4 cups of Chicken or vegetable stock - boiling 1 Garlic Clove chopped ¼ Brown Onion peeled and diced 1 teaspoon Butter ½ cup Pancetta or prosciutto Roughly chopped 2 teaspoons Olive Oil Sea salt and Cracked Black pepper 20 Leaves of Tarragon ½ tablespoon Grated Parmesan ½ cup white wine ½ cup pea 2 tablespoons Blue cheese

Description

Fry Off The Garlic And Onion In The Butter And Olive Oil Until Soft And Add In The Pancetta And Cook For A Further Minute Or Two. Add In The Rice And Cook For A Further Minute Making Sure To Keep Stirring Until All The Grains Are Coated With The Oil. Add

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