Serves 8
70 min
Creamy Leek Risotto with Crispy Pancetta
Recipe GLPR78ab8fa7ed5fb3
A silky, aromatic risotto featuring tender leeks, crispy pancetta, and fragrant thyme, finished with tangy lemon juice and nutty pecorino romano cheese. This elegant dish combines the earthy sweetness of slowly sautéed leeks with the savory depth of pancetta to create a luxurious, creamy side dish or light main course.
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Ingredients
2 cups Arborio rice
4 oz Pancetta, small diced
4 cups Leeks, thinly sliced
⅓ cup Yellow onion, diced
2 Garlic cloves, minced
1 tablespoon Fresh thyme, chopped
5¾ cups Low sodium chicken broth
⅔ cup Dry white wine
1 tablespoon Olive oil
1½ tablespoons Butter
½ cup Fresh pecorino romano cheese, grated
1 tablespoon Lemon juice
Salt and black pepper to taste
Directions
Clean the leeks by trimming away the dark green tops and the root end, keeping only the pale white and light green parts. Slice each leek in half lengthwise, then place cut-side down on a cutting board and slice thinly into half-moons.
Place the sliced leeks in a large bowl filled with cold water and gently swirl them around. Allow them to soak for several minutes so that dirt and sand settle to the bottom of the bowl, then carefully lift the leeks out and transfer to a colander to drain thoroughly.
Pour the chicken broth into a medium saucepan and bring to a gentle simmer over medium heat. Keep the broth warm throughout cooking by maintaining a low simmer.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the diced pancetta and cook for about 5 minutes, stirring occasionally, until the edges begin to crisp and brown. Transfer the cooked pancetta to a paper towel-lined plate and set aside.
Add the butter to the same Dutch oven and allow it to melt. Stir in the cleaned leeks, minced garlic, diced onion, and fresh thyme. Sauté this mixture for 8 to 10 minutes, stirring occasionally, until the leeks are soft and wilted.
Add the Arborio rice to the pot and stir well to coat all the rice with the butter and vegetables. This should take about 1 minute. Immediately pour in the white wine and stir frequently until the liquid is almost completely absorbed, about 2 minutes.
Add 1 cup of the warm chicken broth to the rice and reduce heat to medium-low. Stir frequently until the liquid is absorbed, about 3 to 4 minutes. Continue adding the remaining broth 1 cup at a time, stirring often between additions and waiting until each cup is mostly absorbed before adding the next, about 28 to 32 minutes total. The rice should gradually become creamy and tender while still maintaining a slight firmness at the center of each grain.
When you add the final cup of broth, also stir in the lemon juice and grated pecorino romano cheese. Continue stirring until the liquid is fully absorbed and the risotto has a creamy, flowing consistency.
Taste the risotto and season with salt and black pepper as needed. Divide among serving bowls and top each portion with the reserved crispy pancetta. Serve immediately while hot.
