LEEK & TARRAGON RISOTTO WITH CRISPY PANCETTA

Serves 4

12 baby leeks

2tbsp olive oil

1.5ltr (2¾pt) chicken stock

1tbsp butter

4 slices pancetta, chopped

3 garlic cloves, chopped 300g (10½oz) risotto rice

125ml (4fl oz) dry white wine

Salt and freshly ground black pepper The leaves of a small bunch of tarragon, roughly chopped

100g (3½oz) Parmesan cheese, grated

Preheat the grill or a griddle pan. Halve 4 of the leeks lengthways, brush with 1tbsp olive oil and cook for 2-3 minutes on each side, or until tender and lightly charred in places. Set aside and keep warm. Roughly slice the remaining leeks. Warm the stock in a saucepan set over a low heat.

Heat the butter and remaining 1tbsp oil in a separate large saucepan and fry the pancetta until crisp. Remove with a slotted spoon and drain on kitchen paper.

Put the sliced leeks and garlic in the pan you used for the pancetta. Stir-fry for 5-7 minutes, until softened. Stir in the rice and cook for 1 minute. Pour in the wine and cook, stirring, until absorbed.

Add the stock a ladleful at a time, stirring and waiting for the rice to absorb the liquid before adding more. Continue for 20 minutes, or until the rice is just cooked and the risotto is creamy. Season, then stir in the pancetta, tarragon and Parmesan. Serve garnished with the reserved griddled leeks.