Leek, Pea And Smoked Pancetta Risotto — Belinda Jeffery

Ingredients

• 70g unsalted butter
• 2 large leeks, well washed and finely sliced
• 1 large clove garlic, finely chopped
• About 1.5 litres good chicken stock (see recipe below)
• 200g arborio or vialone nano rice
• 2 teaspoons extra virgin olive oil
• 70g smoked pancetta, thinly sliced then cut into fine strips
• 180g peas (frozen peas are fine)
• 2 tablespoons finely chopped flat-leaf parsley
• Finely grated zest of 1 lemon
• 1-2 tablespoons lemon juice, to taste
• 1-2 tablespoons cream (or a tad more butter)
• 50g freshly grated parmesan cheese, plus extra to serve
• Sea salt, to taste
• a little sliced taleggio, fontina or fresh goat’s cheese, optional
• tiny parsley leaves, for garnishing