A Risotto of Leeks and Pancetta

1. 1

   Wash the leeks thoroughly, splitting them down their length and rinsing under a running cold tap, then slice them finely.

2. 2

   Melt the butter in a wide, high-sided pan over low heat and add the leeks.

3. 3

   Let them soften without coloring, stirring from time to time.

4. 4

   Stir in the rice, then pour in the Noilly Prat.

5. 5

   Let the mixture boil until the alcohol has evaporated, then add in the first ladleful of hot stock.

6. 6

   Continue stirring, adding the stock when the rice has absorbed almost all of the previous ladleful, until the rice is plump, tender, and yet has a little bite left in ita process that will take about twenty minutes.

7. 7

   Meanwhile, broil the pancetta, or cook it in a nonstick frying pan (no oil necessary), until truly crisp.

8. 8

   Cut into pieces about the size of a large postage stamp, leaving a couple of slices whole.

9. 9

   Fold the cut pieces into the risotto.

10. 10

    Stir in the walnut-sized lump of butter, adding the 3 tablespoons of Parmesan as you go.

11. 11

    Divide between warm dishes and finish with a piece of pancetta and more grated Parmesan.

No additional tips available.