RISOTTO: This recipe is more or less the same as the one with sausage & mushroom flavouring the risotto.

RISOTTO WITH LEEKS AND PANCETTA:

 

 

 

 

2 cups Aborio rice

2 leeks, white parts, washed and thinly sliced

2 -4 oz. pancetta, or bacon, chopped

1 tbsp. olive oil + 2 tbsp. unsalted butter

                                                     

½ cup dry white wine

6 cups hot chicken stock                                            

salt and pepper

½ cup grated Parmesan cheese

 

 

 

 

In a wide heavy saucepan over medium heat, melt butter with the oil. Add pancetta or bacon and cook until lightly browned. Add leeks and cook until tender, about 5 minutes.

 

Add rice and cook for 2-4 minutes until well coated and opaque; then add in wine and cook over medium-high heat until liquid is absorbed.

 

Continue cooking by add hot stock in, ½ cup at a time, stirring constantly and making sure liquid is absorbed before adding more.  After 10 minutes of cooking, add salt and pepper to taste. Cook risotto until rice grains are tender, yet still firm to the bite.

 

Remove pan from heat. Stir in grated cheese. Serve at once.