LEEK RISOTTO WITH SUGAR SNAP PEAS AND PANCETTA
Contrary to popular belief, you don't have to stir risotto constantly, but achieving a creamy risotto with slightly toothsome grains does require some attention. During the cooking process, the rice should always be lightly coated in liquid and bubbling energetically, and the liquid needs to be added gradually: Add just before the rice threatens to stick to the bottom of the pan. For the creamiest results, stir more frequently and more vigorously during the second half of the cooking, when the grains begin to release their starch.
Provided by Susan Spungen
Categories dinner, grains and rice, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Add 1/2 tablespoon oil to a large, wide saucepan, and add the pancetta slices. (It's OK if they're not in one layer, as they will shrink quite a bit.) Turn heat to medium and cook, turning and rearranging the pancetta until lightly browned, crisp, and the fat has rendered, 6 to 8 minutes. Transfer with tongs to a paper towel, leaving the fat in the pan.
- Add the stock and 1 cup water to a separate medium saucepan. Transfer the saucepan to a back burner and bring to a simmer over low. Keep warm on the lowest heat.
- Add 1 tablespoon oil to the pan that you cooked the pancetta in, and add the leeks, garlic and 1/2 teaspoon salt. Cook, stirring, over medium-high until wilted and soft, about 5 minutes.
- Add the rice and cook, stirring, until grains look slightly translucent, 2 to 3 minutes. Add wine and cook until nearly absorbed, about 1 minute.
- Add a ladleful of stock to the rice - you want just enough to barely cover the surface of the rice. Cook at a lively simmer, stirring very frequently, until it's nearly absorbed, 2 to 3 minutes. Continue adding stock in this way until rice is very creamy, but still al dente, 15 to 20 minutes total. You may not need all of the liquid, but you will probably use most of it.
- Stir in the butter and cheese, and season to taste with salt and pepper. Stir in the snap peas. Add more of the remaining liquid if needed to loosen (it should be a bit soupy), and divide among four shallow bowls. Crumble the reserved pancetta over top, and sprinkle with chives, if desired.
PASTA WITH PANCETTA AND LEEKS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the pasta according to package directions to al dente and set aside, reserving 1/2 cup of the pasta water.
- Saute the pancetta in a large skillet over medium heat until the fat is rendered and it starts to brown. Add the leeks and cook, about 8 minutes. When you add the leeks, you can also throw in a pat or 2 of butter if you want to. This'll give the dish some scrumptious flavor.
- After 8 to 10 minutes, pour in the wine, and then cook until reduced, an additional 1 to 2 minutes. Reduce the heat to low, and then pour in the cream. Add salt and pepper to taste. Stir in some Parmesan.
- Toss in the pasta, adding a little pasta water to thin as needed. Serve with Parmesan over the top - delicious!
LEEK, BACON, AND PEA RISOTTO
This recipe yields extra risotto for making Risotto Cakes with Roasted Tomatoes and Arugula. If you don't plan on making the cakes, halve the recipe and reduce the cooking time slightly.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Halve leeks lengthwise; rinse thoroughly. Pat dry; thinly slice. In a saucepan, bring broth to a simmer over medium. Meanwhile, in a large, straight-sided skillet or Dutch oven, cook bacon over medium, stirring, until lightly browned but not crisp, 5 minutes. Add leeks; cook, stirring, until softened, 2 minutes. Increase heat to medium-high. Add rice and cook, stirring, until translucent around edges, 1 minute.
- Add wine and stir until evaporated, about 2 minutes. Add 1 cup broth. Reduce heat to medium-low and cook, stirring, until broth is absorbed, about 2 minutes. Repeat process, gradually adding broth, until rice is al dente and risotto is creamy (you may not need all the broth), about 35 minutes. Stir in peas (if using) after the final addition of broth.
- Remove skillet from heat and stir in Parmesan. Cover and let stand 2 minutes. Season risotto with lemon juice, salt, and pepper. Reserve half the risotto (about 4 cups) in refrigerator for risotto cakes. Serve remaining risotto with Parmesan.
Nutrition Facts : Calories 254 g, Fat 7 g, Fiber 1 g, Protein 12 g
LEEK RISOTTO
Make leeks the star of the show in this risotto. Don't forget too the importance of butter and good-quality hard cheese for making a great risotto
Provided by Samuel Goldsmith
Categories Dinner
Time 1h35m
Number Of Ingredients 9
Steps:
- Heat 1 tbsp of the oil in a large, lidded frying pan or heavy-based saucepan set over a medium heat. Tip in the 80g leeks and fry for 5-8 mins until golden, to create a straw-like appearance. Remove from the pan, leaving the oil behind, and set aside. (You could skip this step and simply slice all the leeks to add in step 2, but the strips make a nice garnish to top the risotto.)
- Drizzle the remaining oil into the pan over a low-medium heat and add 25g of the butter, stirring until the butter has melted. Tip in the celery, carrots and sliced leek. Stir well, then reduce the heat to low and put the lid on. Fry for 15-20 mins, stirring occasionally until the celery, carrots and leeks have softened. Add the rice and stir to coat in the buttery veg, then turn the heat up to medium and cook for 2 mins until the rice turns translucent. Pour in the white wine, stir and cook for a few minutes until the alcohol has evaporated. Season well.
- Add in a ladleful of the hot stock and stir until it has been completely absorbed. Pour in another ladleful, stir again while the rice absorbs it, and repeat until all the stock has been used up and the rice is al dente - this should take about 20 mins. If you run out of stock, you can either make up a little more or use boiling water from the kettle. Remove from the heat and mix in the cheese and remaining butter. Ladle into bowls or onto plates, grate over some extra parmesan, and scatter over the fried leek strips. Serve straightaway.
Nutrition Facts : Calories 417 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium
LEEK & BACON RISOTTO
A handful of ingredients and a quick and simple method - midweek cooking couldn't be easier
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 8
Steps:
- Keep the stock hot in a saucepan. Heat the oil in another large pan and fry the bacon until crisp. Remove from the pan with a slotted spoon and set aside.
- Stir in the leeks and soften for 5-7 mins. Add the rice and cook for 1 min. Pour in the wine and keep stirring until it is absorbed. Add the stock, one ladle at a time, stirring and waiting for the rice to absorb the liquid before adding more. Continue for about 20 mins until the rice is just cooked and the risotto has a creamy consistency. Season, then stir through the bacon along with most of the Parmesan and chives, saving a little of each to scatter over before serving.
Nutrition Facts : Calories 445 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 17 grams protein, Sodium 1.81 milligram of sodium
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