Chicken and Leek Risotto

Serves 6

prepHeat stock gently in a saucepan
4 tablespoons / 60 ml olive oil	Cook pancetta 2–3 min until golden	Add chicken, cook 5 min; remove & set aside	Cook onion, celery & leek 10 min	Add garlic, cook 2 min	Season, add rice, cook 3–4 min	Add wine & thyme	Add stock gradually, stirring 20 min	Return chicken, add last stock, cook 5 min	Stir in Parmesan, butter & parsley	Ladle into bowls, top with Taleggio & celery leaves
30 grams / 1 oz butter
150 grams / 5 oz pancetta, finely chopped
850 grams / 30 oz boneless skinless chicken thighs, trimmed and halved
sea salt and freshly ground black pepper
1 large onion, finely chopped
1 celery stick, finely chopped, leaves reserved for garnish
1 large leek, trimmed, halved lengthways and sliced
5 cloves garlic, crushed
2¼ cups / 450 g Arborio rice
⅓ cup / 80 ml white wine
1 tablespoon finely chopped thyme leaves
7–8 cups / 1.7–1.9 l good quality chicken stock
1 cup / 100 g freshly grated Parmesan
35 grams / 1.2 oz butter
⅓ cup / 15 g finely chopped parsley
100 grams / 3.5 oz Taleggio or other soft-rind cheese, sliced
reserved celery leaves

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