Leek & Pancetta Risotto

By á-48458

Per serving: 279 calories
Makes: 8 side-dish servings, about 3/4 cup each

Ingredients

• 5 cups reduced-sodium chicken broth
• 4 ounces pancetta (see Note), cut into 1/4-inch cubes (about 1 cup)
• 2 tablespoons extra-virgin olive oil
• 2 cups chopped leeks (whites & light green parts only), rinsed well
• 1 cup chopped shallots or onion
• 2 cloves garlic, minced
• 1 1/2 cups arborio, carnaroli or other Italian “risotto” rice
• 1/4 teaspoon salt
• 1 cup dry white wine
• 1 cup finely shredded Parmigiano-Reggiano cheese, divided
• Freshly ground pepper to taste

Preparation

Step 1

Preparation

1.Bring broth to a simmer in a medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.

2.Cook pancetta in a small nonstick pan over medium heat, stirring, until crispy, about 5 minutes. Drain on a paper-towel lined plate while
you prepare the rest of the risotto.

3.Heat oil in a Dutch oven over medium-low heat. Add leeks, shallots (or onion) and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add rice and salt and stir to coat.

4.Stir 1/2 cup of the hot broth and a generous splash of wine into the rice. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding broth in 1/2-cup increments followed by a splash of wine, and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you’ve used all the broth and wine and the rice is creamy and just tender, 25 to 35 minutes total.

5.Remove from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with the crispy pancetta and the remaining 1/4 cup cheese.