Ingredients (x4):

  • 1 small cup of Sant’Andrea rice (Riso Scotti)
  • 1 large leek
  • Just over 1 liter chicken broth
  • 100 g pancetta
  • 50 g butter
  • 50 ml grape must or dry white wine
  • A handful of grated Parmigiano
  • Olive oil
  • Freshly ground black pepper
  • A pinch of salt

Preparation

Finely chop the pancetta and let it brown in a drizzle of olive oil. Once cooked, remove the pancetta from the pan and place it on paper towels to absorb excess fat.

Using the fat left in the pan, sauté the chopped leek with a pinch of salt. Add the rice and toast it until it becomes slightly translucent.

Pour in the wine, stir quickly, and before the wine completely evaporates, start adding the hot broth, one ladle at a time.

The rice should simmer gently throughout the cooking process so the grains cook evenly.

As soon as the rice has absorbed almost all the liquid, add another ladle or two of hot broth. Stir continuously to ensure even cooking.