Leek and Pancetta Risotto

    Leek and Pancetta Risotto

    1save
    20min


    1 person made this

    This is a leek and pancetta risotto, a great combination for a warming winter meal. Have you ever made risotto in a pressure cooker? Well, I have, and I was born and raised in Italy. Here I describe the pressure cooker method as well as regular method so you can make the risotto either way.

    Ingredients
    Serves: 4 

    • 650ml vegetable stock for pressure cooker or 1 litre for regular pan
    • 20g butter
    • 1 tablespoon olive oil
    • 100g pancetta cubes
    • 2 leeks, finely sliced
    • 1 carrot, cubed
    • 300g risotto rice (Arborio, Carnaroli or Vialone Nano)
    • 120ml white wine
    • grated Parmesan cheese, to taste

    Directions
    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat up the stock in a saucepan and keep it warm over low heat.
    2. Fry the pancetta in a frying pan until golden brown and crisp.
    3. If using a Pressure Cooker:

    4. Heat butter and oil in the pressure cooker on medium low heat. Add leeks and carrot and cook gently until soft but not browned, about 10 minutes.
    5. Bring to medium heat and add the rice. Stir and toast for 2 to 3 minutes or until the rice becomes translucent and has absorbed the oil. Turn up the heat, pour in the wine and simmer until the alcohol had evaporated and the wine is mostly absorbed by the rice.
    6. Pour all 650ml of stock in the pressure cooker, stir and close with the lid. Cook at high heat until the cooker starts to whistle then turn down to low heat and cook exactly 4 minutes.
    7. Remove from heat, release pressure, then open the cooker. Stir the rice and stir in the pancetta. Let stand 2 to 3 minutes so that the rice expands and absorbs the remaining stock.
    8. Serve straightaway with a generous sprinkle of grated Parmesan.
    9. If using a Regular Saucepan:

    10. Heat butter and oil in a saucepan or saute pan on medium low heat. Add leeks and carrot and cook gently until soft but not browned, about 10 minutes.
    11. Bring to medium heat and add the rice. Stir and toast for 2 to 3 minutes or until the rice becomes translucent and has absorbed the oil. Turn up the heat, pour in the wine and simmer until the alcohol has evaporated and the wine is mostly absorbed by the rice.
    12. Reduce heat to medium and begin to add 1 litre of hot vegetable stock, a ladleful at a time, stirring after each addition and adding the next one only when the first one is fully absorbed. The rice will take about 18 to 20 to cook fully. Once ready, stir in the pancetta. Let stand 2 to 3 minutes.
    13. Serve straightaway with a generous sprinkle of grated Parmesan.

    Mind the Stock!

    If using pressure cooker you will need only 650ml of stock. If using a regular risotto pan, you will need quite more, at least 1 litre.

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