Leek Pancetta Risotto Food

LEEK RISOTTO WITH SUGAR SNAP PEAS AND PANCETTA

Steps:

• Add 1/2 tablespoon oil to a large, wide saucepan, and add the pancetta slices. (It's OK if they're not in one layer, as they will shrink quite a bit.) Turn heat to medium and cook, turning and rearranging the pancetta until lightly browned, crisp, and the fat has rendered, 6 to 8 minutes. Transfer with tongs to a paper towel, leaving the fat in the pan.
• Add the stock and 1 cup water to a separate medium saucepan. Transfer the saucepan to a back burner and bring to a simmer over low. Keep warm on the lowest heat.
• Add 1 tablespoon oil to the pan that you cooked the pancetta in, and add the leeks, garlic and 1/2 teaspoon salt. Cook, stirring, over medium-high until wilted and soft, about 5 minutes.
• Add the rice and cook, stirring, until grains look slightly translucent, 2 to 3 minutes. Add wine and cook until nearly absorbed, about 1 minute.
• Add a ladleful of stock to the rice - you want just enough to barely cover the surface of the rice. Cook at a lively simmer, stirring very frequently, until it's nearly absorbed, 2 to 3 minutes. Continue adding stock in this way until rice is very creamy, but still al dente, 15 to 20 minutes total. You may not need all of the liquid, but you will probably use most of it.
• Stir in the butter and cheese, and season to taste with salt and pepper. Stir in the snap peas. Add more of the remaining liquid if needed to loosen (it should be a bit soupy), and divide among four shallow bowls. Crumble the reserved pancetta over top, and sprinkle with chives, if desired.

LEEK & BACON RISOTTO

Steps:

• Keep the stock hot in a saucepan. Heat the oil in another large pan and fry the bacon until crisp. Remove from the pan with a slotted spoon and set aside.
• Stir in the leeks and soften for 5-7 mins. Add the rice and cook for 1 min. Pour in the wine and keep stirring until it is absorbed. Add the stock, one ladle at a time, stirring and waiting for the rice to absorb the liquid before adding more. Continue for about 20 mins until the rice is just cooked and the risotto has a creamy consistency. Season, then stir through the bacon along with most of the Parmesan and chives, saving a little of each to scatter over before serving.

LEEK, PANCETTA AND PORCINI RISOTTO WITH HERBS

Steps:

• Combine parsley, dill, coriander, olive oil, salt and pepper in bowl and puree in an immersion blender until smooth. Put the puree aside.
• Sauté pancetta in a heavy-bottom pan for 6-8 minutes.
• Add onion and garlic, sauté for another 5 minutes or so.
• Add leeks and porcini mushrooms. Cook for another 15 minutes.
• Stir in rice, cook until translucent, 2-3 minutes. Add wine, stir until absorbed.
• Add mushroom liquid and chicken stock, about 1/2 cup at a time, stir constantly until almost completely absorbed before adding more.
• When all stock is absorbed (or when rice is tender but firm to the bite), remove from the heat.
• Stir in grated parmigiano and the herbs puree. Season with salt and pepper.

LEEK & PANCETTA RISOTTO WITH FINE HERBES

Steps:

• Pat parsley, chervil, tarragon, 4 tablespoons oil, salt and pepper in bowl.
• Using immersion blender, blend until smooth. Set fine herbes puree aside.
• In pan over medium heat, saute pancetta 8 minutes.
• Using slotted spoon, transfer to small bowl.
• Reserve 1 tablespoon fat in pan; add 2 tablespoons oil.
• Cook onion 7 minutes.
• Add leeks, saute, 15-17 minutes.
• Add garlic; cook 30 seconds.
• Stir in rice and pancetta. Cook until rice is translucent, 2-3 minutes. Add wine; stir until absorbed, 1 minute.
• Add broth 1/2 cup at a time; stir constantly until almost completely absorbed before adding more.
• When rice is tender but firm to the bite, after 20-25 minutes, remove from ehat.
• Stir in butter, cheese and fine herbes puree.
• Season with salt and pepper.