Servings: 4

400g leeks, finely chopped 400g leeks, finely chopped
150g finely sliced unsmoked pancetta, chopped 150g finely sliced unsmoked pancetta, chopped
3 tablespoons extra virgin olive oil 3 tablespoons extra virgin olive oil
300g risotto rice, preferably Arborio 300g risotto rice, preferably Arborio
about 1 litre chicken or vegetable stock, kept at a low simmer throughout about 1 litre chicken or vegetable stock, kept at a low simmer throughout
50g unsalted butter 50g unsalted butter
50g Parmesan cheese, freshly grated 50g Parmesan cheese, freshly grated
sea salt and freshly milled black pepper sea salt and freshly milled black pepper

Fry the leeks and pancetta in the oil in a deep, heavy-bottomed pan until the
leeks are cooked through and soft. Add the rice and stir thoroughly to coat all
the grains. Toast until the rice is opaque and crackling hot, then begin to add the
hot stock, about two ladlefuls at a time. Stir constantly and allow the liquid to
be absorbed before adding more. Continue to cook the rice in this way until the
risotto is creamy and the rice is tender but still firm to the bite.
Remove from the heat and stir in the butter and cheese. Season to taste. Cover
the pan and leave the risotto to rest for 4 minutes. Stir again, then transfer to a
warmed platter and serve at once.