Leek and pancetta risotto

Serves 2
Good knob of butter
About 8 slices of Pancetta / sliced or diced
2 medium leeks
1 medium onion
2 cups Arborio risotto rice
1 glass white wine
2 pints vegetable or chicken stock
Sea salt
Freshly ground black pepper
Pecorino / Parmesan, grated

Leek and pancetta risotto with rocket

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Finely chop the onion and the leek and sweat, along with the sliced/diced pancetta, over a medium heat in a little butter. When the onion and pancetta are cooked but the leeks are still green, decant into a separate bowl and set aside.
Meanwhile, in a pan, warm the stock and leave on a very low heat.
In the onion/leek/pancetta pan, with a little more butter, cook the rice for a few minutes until it turns from translucent to opaque – moving it around to avoid the rice from burning.
Add the glass of wine to the rice and gently move the rice until the wine is absorbed, it should be bubbling very gently.
Now, gradually add the warm stock, a ladleful at a time, to the rice – moving the rice between each addition until it is all absorbed before adding the next ladleful.
Once the rice has a creamy consistency, test the rice, which should be firm but not crunchy to the bite.
Stir in a pinch of sea salt and a couple of grinds of black pepper.
Add in the onion, leek and pancetta mixture and stir through to re-heat.
Serve in warmed bowls, sprinkled with pecorino or Parmesan.
Delicious with rocket and a glass of chilled white wine

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