Leek, Goats’ Cheese and Pancetta Risotto

Preparation time: 10 mins
Cooking time: 30 mins
Serves 4

1. Heat the oil in a heavy-bottomed pan and fry the pancetta until crispy.

2. Add the diced leek to the pancetta and fry for another 5 minutes.

3. Stir in the rice and let it absorb the oil a little.

4. Pour in the wine and stir till the alcohol burns off.

5. Add the stock, one ladle at a time and stir until absorbed.

6. Continue until you have added all the stock, stirring continually.

7. Carefully try the rice too see if it is cooked and if necessary add a little more water.

8. Remove from the heat and crumble in the goats’ cheese and parmesan. Stir gently.

9. Taste for seasoning and serve.