Risotto con Pancetta e Porri
The taste of pancetta is very distinctive and quite different from bacon. Fortunately it is very widely available these days, so you really should not have any trouble finding it. If you are unlucky and cannot find it, the only possible substitute for this recipe is really top-quality, green streaky bacon.
➤ Serves 2
➤ Preparation 10 minutes
➤ Cooking 35 minutes
3 tbsp extra-virgin olive oil
1 leek, washed and finely chopped
75g finely sliced pancetta, chopped
200g arborio rice
1 litre chicken or vegetable stock,
kept simmering
50g unsalted butter
50g freshly grated Parmesan cheese
sea salt and freshly milled black pepper
4 pancetta or streaky bacon rashers,
grilled until crisp
Fry the oil, leek and pancetta together thoroughly until the leeks are cooked through and soft. Add the rice and stir thoroughly to coat all the grains. Then begin to add the hot stock, stirring constantly and allowing the liquid to be absorbed before adding more. Continue to cook the rice in this way, making sure that the rice always absorbs the stock before you add more liquid.
When the risotto is creamy and velvety, but the rice grains are still firm to the bite, take it off the heat. Stir in the butter and cheese and adjust the seasoning. Cover and leave to rest for about 3 minutes. Stir again and transfer on to a warmed platter. Serve at once with the grilled rashers laid on top of the risotto.
