Gourmet Living Cookware Review

Directions:

Place olive oil and risotto in a Dutch oven medium or large. Heat on medium heat. Add the pancetta, stir, and cook, reducing heat slightly, until pancetta begins to brown and render some fat. Add leeks and saute for about 3 to 4 minutes, just until they begin to appear translucent.

Stir the rice into the oil and pancetta mixture. Next, add the white wine. Stir constantly while simmering on low heat until the wine is absorbed completely. Begin to add the chicken stock, a little at a time (about 2 soup ladles each addition) and stir almost constantly until each addition of stock is absorbed before adding more, adjusting heat as necessary.

When the rice has cooked for 20 minutes, stir in the blanched asparagus and 2 tablespoons of chicken stock. Stir and cook until asparagus is warmed through and stock is absorbed. Next, stir in frozen or fresh peas and Parmesan cheese. Season with salt and pepper as desired. Add additional stock if necessary. Allow the rice to cook for about 30 minutes, or until it is cooked but is still tender. The risotto should then be creamy. About 30 minutes should be required to add the stock and cook the risotto. End with the zest of lemon and season it again.

Make sure to serve the hot dish in individual bowls, garnished with chopped parmesan cheese and extra grated Parmesan cheese.

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