If there’s one dish that is worth every second of labor, it’s risotto. At least for me. While some people despise having to stand over the stove stirring and stirring, while slowly adding the liquid, a process that lends to the creaminess of risotto, I just love it. To me, there’s a time and place for quick, simple, and easy meals. Wednesday nights when I get home from yoga at 7:15, for example.
But on a Saturday night when I’m cooking a meal for friends or family or around the holidays when there are so many opportunities to celebrate, I simply love putting a little more time and effort into it.
Such was the case when we had Marc’s parents over for a special dinner and I served this Pancetta and Leek Risotto. I absolutely love the creaminess and flavor of leeks and they worked perfectly in this risotto. Along with the smoky and salty pancetta and nutty Parmesan cheese, the flavor profile was stellar.
Instead of using solely broth, as you would in a typical risotto recipe, I used Swanson’s Traditional Cream Starter. If you thought risotto was creamy with broth, just wait until you try it with the Cream Starter.
Served alongside a nice simple salad, this was comfort food at its finest and made a wonderful fall dinner that was perfect for guests. This would also be a fun dish to serve around the holidays, alongside your Christmas roast or even as the main dish!