I think a lot of people are intimidated by risotto. It’s true that you need to add the broth 1/4 cup at a time, but if you pour yourself a glass of vino and keep an eye on the pot in no time 30 minutes have gone by and a delicious creamy meal is awaiting you.
I bought pancetta for a recipe but ended up not using it so this was a perfect opportunity to use it. I like how crispy it gets but still firm and it has a really nice salty bacon flavour.
The leeks are a really nice change from just garlic and although risotto is usually cooked with white wine, I liked the bold red wine for variety.
(Italians, don’t read the following 🙈) If you are one of my Belize followers you might have a hard time finding arborio rice. So you can substitute arborio with plain long grain rice, but not brown rice.
Risotto is best served right away and any leftovers can be refrigerated and can used to make arrancini (filled, breaded and deep fried rice balls) the following day.
If you want added protein you could top it with grilled shrimp, scallops or sausage. Top with some fresh parsley, freshly cracked black pepper and a little bit more parm or Romano cheese.
Serve with a fresh garden salad and a few crostini and enjoy!!