Sometimes we spend countless hours praying and hoping for just a drop to wet our dry, dry soil. Well, for the past couple of weeks we’ve received plenty and it’s not stopping anytime soon. In fact you may have seen Texas on the news the past couple of days for flooding, sinkholes and other storm related news.
About a month ago I was shopping at a local store and found a really cute t-shirt that said Rain, Rain Go Away. Living in West Texas and almost always in a drought I thought I might get some pretty nasty looks in my direction if I were to purchase it. Now I’m regretting that decision. Don’t get me wrong, I absolutely love those rainy, stormy nights but I’d like for the ground to soak it up before we get the next torrential downpour.
These rainy days also create a dark and gloomy atmosphere in my kitchen. That means photographing food on these specific days causes a headache on creating the right type of light balance.
This Pancetta Leek Risotto was made for dinner on one of those dark and rainy evenings. Yet, I was still destined to make the photography work because this recipe needed to be shown.
We make risotto like once a year and I swear every time we make it we debate on why it takes us so long for us to make it again. Don’t worry I won’t be waiting a year for another risotto recipe to take place. Pancetta and leeks are a match made in heaven and when paired with this risotto they make a heavenly side dish.
ENJOY ~ Meagan
Pancetta Leek Risotto
- 3 tablespoons unsalted butter
- 1/3 cup chopped leeks
- 2 ounces diced pancetta
- 1 cup risotto rice
- 3 cups chicken broth
- salt and pepper to season
In a sauce pan melt the butter over low/medium heat. Stir in the leeks and pancetta and cook for 4 minutes. Add rice and let it cook for an additional 3-4 minutes or until it turns a golden color.
Add 1 cup of chicken broth to the pan and stir until it dissolves. Repeat until you use all cups of chicken broth. The whole process will take about 30 minutes.
Season with salt and pepper.