Ingredients
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¾ cup Rice
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2 large Leeks
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2 medium Potatoes
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2 ounces Pancetta
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6 cups Vegetable Broth
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Olive Oil
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Salt
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freshly ground Black Pepper
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Grated Parmigiano-Reggiano Cheese
Directions
Steps
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1
Done
|
In a pot over medium heat, warm 4 tablespoons of olive oil and brown the pancetta and leeks. |
|
2
Done
|
Add the potatoes and the rice. Brown for a few minutes, then pour in the warmed stock. |
|
3
Done
|
Bring to a boil, and cook until the rice and potatoes are tender. Season with salt and serve with a grinding of pepper and sprinkled with grated cheese. |
