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.
Leek & Pancetta Risotto
From EatingWell: January/February 2011
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.