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Sunday, February 6, 2011

Pancetta and Leek Risotto

I LOVE RISOTTO. Lovelovelovelvoeoasjfrasf it. It is my ultimate comfort food. I cannot even explain in words how delicious it is and how infinitely adaptable it is to whatever you have in your fridge, or whatever looks good at the grocery store. This recipe is just one of my many favorite kinds of risotto- among my other favorites are pesto risotto, sauteed shrimp risotto, bolognese risotto….. I’ll post these other ones as soon as I devour make them. This risotto is so good, you should stop whatever you are doing and make it right now. NOW!
yields 3-4 main course servings
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1 1/2 cups arborio rice
  • 1/4 cup white wine
  • ~6 cups chicken (or veggie) broth
  • 1/2 cup parmesan cheese, grated
  • 5 ounces of pancetta (or bacon), chopped/broken into pieces
  • 3 leeks, thinly sliced and cleaned
In a large saucepan, melt the butter and olive oil. Add the onion and cook for about 2 minutes, stirring. Add the rice and stir for one minute. Add the white wine, stir constantly and cook until completely evaporated/soaked into the rice. Begin adding the broth, about a half cup at a time, stirring the risotto constantly, until it has soaked into the rice. Continue to add the broth, half a cup at a time, continuing to stir as you go, until risotto is at desired tenderness.
Meanwhile (or before you start the rice), cook the pancetta in a pan until done. Remove from pan, but leave the grease (mmmm). Add the leeks and cook until softened/desired tenderness. Pop the pancetta back in the pan and reheat (if necessary).
Add most of the parmesan cheese and the cooked pancetta and leek mixture to the risotto and stir to incorporate.
Serve with parmesan cheese sprinkled on top.
**NOTE** If you are a vegetarian, you can substitute any of the meat protein out and add other veggies and use vegetable broth. OR try this same recipe, minus the pancetta and leek and add PESTO. You’ll die.

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