Tuesday, 13 November 2012

Pancetta, leek & gruyere risotto


1 cup risotto rice, 1 cup cider, 1
white onion, 1 pint ham stock, 1
leek, 100g pancetta, 100g gruyere

Serves: 2 Preparation: 30 minutes

Piggy bits, leek and some sort of cheese have been combined many times in this blog. There is a good reason for this - it's delicious comfort food for people who eat meat, and what is more comforting than a risotto?! All risottos (no matter what the ingredients) can be made in 3 simple stages. The first is called tostatura - coating the rice in fat, the second involves cooking off some alcohol and the third involves releasing the starch from the rice one ladle of stock at a time.

1) Dice the leek and sautee in a little butter until soft. Add the risotto rice and stir until the rice becomes transparent, revealing a white dot in the centre and pour in the cider.

2) Once the alcohol cooks off, add the first ladle of stock and stir through.

3) Continue adding the stock to the risotto, one ladle at a time, adding the pancetta with the second to last ladle of stock.

4) Stir through the grated gruyere and serve.

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