PANCETTA AND LEEK RISOTTO FOR TWO

Pancetta and Leek Risotto for Two image

You can't improve upon the classic stovetop risotto technique for a perfect hearty meal for two. We loaded this dish with tender leeks, crispy pancetta and baby spinach, giving this bowl a familiar flavor yet extra special appeal.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 12

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Ingredients

3 cups low-sodium chicken broth
1 teaspoon olive oil
4 ounces finely diced pancetta (about 3/4 cup)
2 cloves garlic, minced
1 small leek, white and light green parts only, halved lengthwise and thinly sliced
Kosher salt and freshly ground black pepper
3/4 cup arborio rice
1 tablespoon unsalted butter
1 dried bay leaf
1/2 cup dry white wine
2 cups lightly packed baby spinach
1/4 cup finely grated Parmesan, plus more for serving

Steps:

Warm the chicken broth in a small saucepan over medium-low heat. Cover and keep warm while you make the risotto.
Heat the oil in a medium saucepan over medium-high heat. Add the pancetta and cook, stirring occasionally, until browned and crisp, about 4 minutes. Use a slotted spoon to remove the pancetta to a paper-towel lined plate.
Remove all but 2 tablespoons of the rendered fat from the saucepan, then add the garlic, leek, a pinch of salt and several grinds of pepper. Cook, stirring occasionally, until the leek is tender and softened, 3 to 4 minutes. Add the rice, butter and bay leaf. Cook, stirring, until the rice is toasted, smells nutty and turns a light golden brown, about 4 minutes. Pour in the wine and simmer, stirring occasionally, until it is completely absorbed, 2 to 3 minutes.
Ladle 1/2 cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center). Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 15 to 17 minutes. Discard the bay leaf.
Stir in the baby spinach, Parmesan, half of the reserved pancetta, 1/2 teaspoon salt and a couple grinds of pepper. Stir until the spinach is wilted and everything is evenly combined. Taste and adjust the seasoning with salt and pepper. Spoon into 2 dinner bowls and top with the remaining pancetta and a sprinkle of Parmesan.