RISOTTO WITH POTATO

Preparation Method :

• In a large pan, gently fry the pancetta, onion, parsley and rosemary until the onion is transparent and soft.
• Add the potatoes and stir, add a little stock to cook the potatoes until they lose their raw appearance.
• Add the rice and stir until the grains are shiny and opaque.
• Add the first ladleful of stock and stir until the rice has absorbed the liquid, then add more stock. Continue cooking until the rice is smooth but still firm to the bite.
• Remove the pan from the heat and season to taste. Stir in the butter and cheeses and cover.
• Rest for 5 minutes and mix again, make sure the Groviera is melted and stringy, then turn on to a warmed platter and serve at once.