¾ cup onion, medium diced
1 ounce pancetta, fine diced
½ cup millet
½ cup quinoa
½ cup amaranth
1 cup white wine
2 ½ cups chicken or vegetable stock
2 Tablespoon olive oil
½ cup bleu cheese, crumbled
Warm the wine and stock—do not boil. Meanwhile, sauté the onion, millet and quinoa in the oil over medium-high heat until slightly browned, about 5 minutes.
Add the amaranth and the stock to the grains; reduce the heat to a simmer until all of the liquid is absorbed. Meanwhile, fry the pancetta until just crispy; set aside on a paper towel until service.
Adjust the consistency with more stock or water until the risotto is a proper consistency, thick enough to stand up when spooned into a dish, but still flow outward slightly on its own.
Add the bleu cheese, give the spoon 2-3 strokes, no more and serve garnished with the crisp pancetta on top.