Creamed leek and Parmigiano Reggiano risotto with crispy pancetta twists and sizzled leeks

Serves 4 Starters and mains

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Method

Preheat the oven to 210C/ 190C F/Gas 6. Twist 2 pancetta rashers together and lay them on a non-stick baking tray. Repeat with the remaining rashes to make 8 twists in total. Cook in the oven for 5 minutes until crisp and brown, then remove and keep warm.

Wash and dice 4 of the leeks. Cut the other one in half and slice each half into very fine ribbons.

Pour the stock into a large pan and bring to a simmer over a gentle heat. Heat the extra virgin olive oil and butter in a large, deep frying pan or wok. Add the shallots and diced leeks and cook for 10 minutes over a gentle heat, until they are starting to soften but haven’t taken on any colour.

Add the rice and stir until all the grains are coated and glossy. Pour in the wine and stir constantly until it has been fully absorbed. Add a ladleful of hot stock and bubble until it has been absorbed, stirring constantly. Add another ladleful and stir again until it has been absorbed. Continue in this way until all the stock has been absorbed and the rice is creamy but still has a little bite.

Add the grated cheese and mascarpone and stir until fully incorporated. Leave to stand for a couple of minutes.

Meanwhile, heat the olive or sunflower oil in a deep frying pan over a medium heat and fry the leek ribbons, moving them constantly, until golden. Drain on kitchen paper.

Serve the risotto topped with the sizzled leeks and the pancetta twists.

This recipe was taken from the March 2022 issue of Food and Travel. To subscribe, click here.