Cabbage, pancetta & gorgonzola risotto

1.Make one quantity basic risotto. Heat 1 tablespoon olive oil in a frying pan over medium heat, cook pancetta, stirring, 5 minutes. Stir in cabbage, cook, covered, 10 minutes. Season. Stir cabbage mixture into risotto with gorgonzola. Serve immediately, topped with fresh flat-leaf parsley leaves.

2.Basic risotto. Bring stock and the water to the boil in medium saucepan. Reduce heat, simmer, covered. Heat oil in large saucepan, cook onion, stirring, until softened. Add rice, stir to coat in onion mixture. Add wine, cook, stirring, until liquid is absorbed. Stir in 1 cup simmering stock mixture; cook, stirring, over low heat until liquid is absorbed. Continue adding stock mixture, in 1-cup batches, stirring, until liquid is almost absorbed after each addition. Total cooking time should be about 35 minutes or until rice is tender. Just before serving, stir in rind, chilli, cheese and parsley, season to taste.