PANCETTA AND LEEK RISOTTO FOR TWO
You can't improve upon the classic stovetop risotto technique for a perfect hearty meal for two. We loaded this dish with tender leeks, crispy pancetta and baby spinach, giving this bowl a familiar flavor yet extra special appeal.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Warm the chicken broth in a small saucepan over medium-low heat. Cover and keep warm while you make the risotto.
- Heat the oil in a medium saucepan over medium-high heat. Add the pancetta and cook, stirring occasionally, until browned and crisp, about 4 minutes. Use a slotted spoon to remove the pancetta to a paper-towel lined plate.
- Remove all but 2 tablespoons of the rendered fat from the saucepan, then add the garlic, leek, a pinch of salt and several grinds of pepper. Cook, stirring occasionally, until the leek is tender and softened, 3 to 4 minutes. Add the rice, butter and bay leaf. Cook, stirring, until the rice is toasted, smells nutty and turns a light golden brown, about 4 minutes. Pour in the wine and simmer, stirring occasionally, until it is completely absorbed, 2 to 3 minutes.
- Ladle 1/2 cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center). Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 15 to 17 minutes. Discard the bay leaf.
- Stir in the baby spinach, Parmesan, half of the reserved pancetta, 1/2 teaspoon salt and a couple grinds of pepper. Stir until the spinach is wilted and everything is evenly combined. Taste and adjust the seasoning with salt and pepper. Spoon into 2 dinner bowls and top with the remaining pancetta and a sprinkle of Parmesan.
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Debra Campbell
[email protected]Overall, I really enjoyed this risotto and would definitely make it again.
Game junkies
[email protected]I had some leftover risotto and it reheated well the next day.
Nnaoma Bright
[email protected]I found that the risotto was a bit too salty for my taste, even though I used low-sodium pancetta.
Uday Mandal
[email protected]This risotto is a bit time-consuming to make, but it's definitely worth the effort. The end result is a rich and flavorful dish that is perfect for a special occasion.
SIKE Playz
[email protected]I wasn't sure how the pancetta and leeks would go together, but they really complemented each other well.
Dihan Hasan
[email protected]I followed the recipe exactly and it turned out great! The flavors were well-balanced and the risotto was cooked perfectly.
Ayoola Temitope
[email protected]I made this risotto for a dinner party and it was a hit! Everyone loved it and couldn't stop talking about how delicious it was.
Eoness Lajimwe
[email protected]This risotto was a delight! The pancetta added a wonderful smoky flavor while the leeks added a touch of sweetness. The arborio rice was cooked to perfection and the overall texture was creamy and satisfying.