A Risotto of Leeks and Pancetta

Name: A Risotto of Leeks and Pancetta
Yield: enough for 2
Ingredients: medium leeks – 2; butter – about 4 tablespoons (50g), plus a walnut-sized lump to finish; arborio or other risotto rice – 1 2/3 cups (300g); dry vermouth such as Noilly Prat – a glass; chicken stock – 4 cups (a liter), hot; thin slices of pancetta – 6; grated Parmesan – 3 tablespoons, plus more to finish

December 14, 2011

Like asparagus, leeks produce a particularly subtle risotto. The crucial point is not to let them color. Cook them over low heat, with a lid on if you wish, or maybe with a piece of wax paper on top. Either way they must not brown.

Recipe notes

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