Chicken and Leek Risotto
Serves 6
| prepHeat stock gently in a saucepan | ||||||||||
| 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 butter | ||||||||||
| 150 grams pancetta, finely chopped | ||||||||||
| 850 grams 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 | ||||||||||
| 450 g Arborio rice | ||||||||||
| 80 ml white wine | ||||||||||
| 1 tablespoon finely chopped thyme leaves | ||||||||||
| 7–8 cups / 1.7–1.9 l good quality chicken stock | ||||||||||
| 100 g freshly grated Parmesan | ||||||||||
| 35 grams butter | ||||||||||
| 15 g finely chopped parsley | ||||||||||
| 100 grams Taleggio or other soft-rind cheese, sliced | ||||||||||
| reserved celery leaves | ||||||||||
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