Oakdene Farm Shop

The following is more intuitive than exact.  Use quantities to suit your own taste.

Oakdene Pancetta, cubed
Blue Cheese
Arborio Rice
Onion
Double Cream
Lemon Rind
Butter
Olive Oil
Vegetable Stock Cube
Water

Fry the pancetta and onion in the butter and olive oil. 
When onion is soft add the lemon rind and cook for a few minutes to soften and release the lemon oils.  
Add rice, stock cube and a little of the water and stir over low heat ensuring it does not dry out and burn the pan.
When this water is absorbed add more, a little at a time.
Keep repeating this addition of water until the rice is soft and the risotto starting to become creamy. 
Finally, add the crumbled blue cheese and some double cream.

The fat content of both the cheese and the cream will thicken the risotto.

If using thin slices of pancetta add with the blue cheese at the end of the cooking period.  
The heat from the rice will melt the cheese and cook the tissue paper thin pancetta.

If attending to a pan constantly is not possible, once the onion and lemon rind have been softened,  cook all the ingredients together in the oven.  I personally don't think it gives quite the same taste to the finished article but it is still good.  

2 Leeks
2 Rashers Middle bacon
3 Tbsp Red Lentils
1 pt. Water
1 Dessertspoon Olive Oil
1 Vegetable Stock cube
Cracked Black Pepper
Sea Salt

Chop bacon and leeks. 
Fry both in the olive oil until soft.
Add salt, pepper, stock cube and water.
When the stock cube is melted add the lentils. 
Simmer until lentils have almost disappeared. 
Puree and serve with chunks of rustic bread.