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Italian | |
| 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 | |
| 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. | |
Unrated | |
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