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Рецепт Leek And Pancetta Risotto

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Ингредиенты

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  • 1 Tbsp. extra virgin olive oil
  • 1 sm onion, finely minced
  • 2 x leeks, thinly sliced
  • 2 ounce pancetta, minced (pancetta is Italian dry-cured bacon)
  • 1 x onion, finely diced
  • 1 1/2 pt (3 c.) warm chicken stock
  • 8 x -10 ounce Carnoroli or possibly Arborio rice
  • 1 x glass white wine butter Parmesan cheese

Инструкции

  1. (Carnoroli rice will take longer to cook than Arborio.)
  2. Heat the oil in a heavy-based pan and cook the pancetta till it begins to brown. Lower the heat a little, add in the onions and allow them to soften; then add in the leeks and cook till they are soft - about 5 min.
  3. Stir in the rice; cook it for a few seconds just to coat with oil. Increase the heat and pour in the wine - stir till it is absorbed.
  4. Add in the stock, a ladleful at a time, stirring all the time. Each addition of stock should be fully absorbed before you add in the next and the risotto should take at least 20 min to cook.
  5. Once the stock is absorbed and the rice cooked al dente, check the seasoning and stir in a knob of butter and 1-2 tbsp freshly grated Parmesan cheese.
  6. Serve right away, with more Parmesan cheese.

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1275g
Calories 1302  
Calories from Fat 179 14%
Total Fat 20.24g 25%
Saturated Fat 3.89g 16%
Trans Fat 0.0g  
Cholesterol 28mg 9%
Sodium 1955mg 81%
Potassium 1434mg 41%
Total Carbs 234.0g 62%
Dietary Fiber 10.3g 34%
Sugars 10.23g 7%
Protein 39.95g 64%
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