Risotto takes a long time to cook and needs constant attention, so don't start this unless you're prepared to stand in front of the stove for an hour.
(Serves 2)
- 1 cup short-grained Rice (like Arborio)
- 3 cups Soup Stock (or Water plus Bouillon)
- 1 tablespoon Olive Oil
- 1 small zucchini
- 1/2 leek
- 1/2 cup diced Pancetta
Slice the leeks into rings, separating them into a colander and rinsing them. Dice the zucchini into one centimetre cubes. The pancetta pieces should be quite small as well because pancetta can sometimes be a bit chewy in larger pieces.
Heat the olive oil in the bottom of a pot over a medium-low heat and add the rice, stirring to coat the rice fully. Let cook for a moment to prepare the rice for the soup stock. In a separate fry pan, add the leeks and the pancetta on medium heat.
Adding a 1/4 cup of soup stock at a time, stir the rice until all the liquid disappears. You can stop for a few seconds to all stir the leeks and pancetta.
After about 1/3 of your stock has been added to the rice, add the zucchini to the leek and pancetta mixture, turning down to a medium-low heat and stirring occasionally.
Once all your stock has been absorbed (takes about an hour - if your rice is still a bit crunchy, add more water 1/4 of a cup at a time), mix the leek, zucchini and pancetta mixture into the rice and serve immediately.
If it's summer time, garnish the risotto with parsley and a day lily flower - the oniony flavour of the day lily flower will complement the leeks. Otherwise garnish with parsley and an orange slice (for colour).
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