RISOTTO WITH PANCETTA AND LEEKS

Preparation Method :

• Heat the oil in a large pan and fry the leeks and pancetta until the leeks are cooked through and soft.
• Add the rice and stir thoroughly to coat in the oil. When the rice is crackling hot add a ladleful of stock at a time.
• Stir constantly until the liquid has been absorbed. Continue to add more stock until the risotto is tender but firm to the bite.
• Remove the pan from the heat and stir in the butter and cheese. Adjust the seasoning, cover the pan and leave to rest for about 5 minutes.
• Stir again and transfer to a warmed platter and serve at once, garnished with a few rashers of finely sliced pancetta, grilled until crispy.