Risotto with Fennel and Pancetta
Ingredients
- 5-7 thin slices of pancetta, diced
- 1 fennel bulb, quartered and thinly sliced
- 3 tablespoons olive oil
- 1 cup Arborio rice
- 1 quart chicken broth
- ½ cup grated Parmigiano-Reggiano, plus more for garnish
- 2 tablespoons mascarpone
- Salt and pepper, to taste
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