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Leek & Pancetta Risotto

January/February 2011

Your rating: None Average: 3 (21 votes)

Sizzled pancetta gives this creamy leek risotto great flavor and a bit of added crispy texture. We add a splash of wine along with each addition of broth to give the dish a more pronounced wine flavor. If you’d prefer the wine to be more subtle, add the entire cup at the end of Step 3 and cook, stirring, until the liquid is gone, then begin adding the broth. You can substitute more broth in place of the wine.


Leek & Pancetta Risotto Recipe

2 Reviews for Leek & Pancetta Risotto

01/08/2012
Anonymous
Delicious

Great flavors. Creamy. Overall, a very good risotto. I served it with pan seared scallops seared in the leftover pancetta oil and a warm spinach salad. I will definitely make this again.

creamy
Comments
04/26/2011
too oniony

Followed the directions and it turned out well. Just didn't care for the strong onion/leek flavor. Will try a different flavor next time.

makes a good risotto
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