Creamy Leek Risotto with Crispy Pancetta Recipe
Creamy Leek Risotto with Crispy Pancetta is truly perfect for your family meal! The nutritional content is very good for health and ingredients are simple and easy to find at the nearest supermarket. So that it will be a food menu that is very suitable for you to try.
Nutrition:
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Tired of moving all day to make the atmosphere look listless. The high nutritional content of Creamy Leek Risotto with Crispy Pancetta will be a generator of your family atmosphere.
Before starting to cook, let's start by providing the ingredients needed first. What does it take to make Creamy Leek Risotto with Crispy Pancetta?
Ingredients:
- 1 tablespoon of olive oil
- 4 oz. pancetta, cut into small cubes
- 4 cups leeks, thinly sliced
- 2 cloves of garlic, chopped
- 1/3 cup yellow onion, diced
- 1 tablespoon of fresh, chopped thyme
- 2 cups of arborio rice
- 2/3 cups of white wine
- 5 3/4 cup low sodium chicken broth
- 1 tablespoon of lemon juice
- 1/2 cup fresh, grated pecorino romano cheese
- salt & pepper to taste
- 1 1/2 tablespoons of butter
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After preparing all the necessary ingredients as above. Let's start making Creamy Leek Risotto with Crispy Pancetta. Please follow the steps below:
Instructions:
- Prepare the leeks, cut the ends and then just before the green part of the leeks begin. Next, cut it in half lengthwise so you have two long pieces. Turn it over so that the two flat sides are lying on the cutting board. Thinly slice through leeks. Add all the leeks to a cold water bath and stir a little onion. Drain well and let stand.
- In a medium-sized saucepan, bring the chicken stock and let it warm while cooking the risotto.
- In a large Dutch oven over medium heat, add olive oil and pancetta. Saute for 5 minutes until the pancetta is lightly browned.
- Add butter to the Dutch oven, let it melt and then add leeks, garlic, onions, and thyme. Saute for about 8-10 minutes, until the leeks wither. Stir occasionally.
- Next, add arborio rice, stir until mixed with vegetables and immediately add white wine.
- Stir as often as possible until the liquid is absorbed, about 2 minutes.
- Next, add 1 cup of broth to the leek rice pot, bring to a boil over medium heat. Stir frequently, until the liquid is absorbed, about 3-4 minutes.
- Continue cooking until the rice is tender and soft, add the broth to the cup and keep stirring. around 28-32 minutes.
- After you add in the last cup the chicken broth also squeezes in 1 tablespoon of lemon juice and pecorino romano cheese.
- Stir until the liquid is absorbed.
- Add the salt and paper sufficiently.
- End it with crispy pancetta on it.
- Creamy Leek Risotto with Crispy Pancetta is ready to be served!
- Prepare the leeks, cut the ends and then just before the green part of the leeks begin. Next, cut it in half lengthwise so you have two long pieces. Turn it over so that the two flat sides are lying on the cutting board. Thinly slice through leeks. Add all the leeks to a cold water bath and stir a little onion. Drain well and let stand.
- In a medium-sized saucepan, bring the chicken stock and let it warm while cooking the risotto.
- In a large Dutch oven over medium heat, add olive oil and pancetta. Saute for 5 minutes until the pancetta is lightly browned.
- Add butter to the Dutch oven, let it melt and then add leeks, garlic, onions, and thyme. Saute for about 8-10 minutes, until the leeks wither. Stir occasionally.
- Next, add arborio rice, stir until mixed with vegetables and immediately add white wine.
- Stir as often as possible until the liquid is absorbed, about 2 minutes.
- Next, add 1 cup of broth to the leek rice pot, bring to a boil over medium heat. Stir frequently, until the liquid is absorbed, about 3-4 minutes.
- Continue cooking until the rice is tender and soft, add the broth to the cup and keep stirring. around 28-32 minutes.
- After you add in the last cup the chicken broth also squeezes in 1 tablespoon of lemon juice and pecorino romano cheese.
- Stir until the liquid is absorbed.
- Add the salt and paper sufficiently.
- End it with crispy pancetta on it.
- Creamy Leek Risotto with Crispy Pancetta is ready to be served!
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