Recipe for Risotto

Anne devised this recipe for risotto herself and is possibly the tastiest thing I have ever eaten. It involves leeks. mushrooms, pancetta, garlic, thyme and Martini. Here it is:

The method comes in two simultaneous streams.

Stream A
1. Wash leek.
2. Slice the leek down the middle then chop it up.
3. Melt a knob of butter with some olive oil in the sauté pan.
4. Add the leeks and stir it round.
5. Put the lid on, turn the heat down and sauté for about ten minutes.
6. Once the leeks are soft (not brown), add the rice.
7. Stir the rice around then add the Martini (half a glass per person).
8. Simmer on high heat until the rice has absorbed the Martini.
9. Meanwhile, heat the stock in a pan and once 8 is complete, add the stock a ladlefull at a time until the rice is al dente.

Stream B
1. Heat oven to 190 degrees
2. Slice mushrooms and garlic.
3. In an oven proof dish add the garlic and mushrooms to some olive oil and thyme.
4. Put in the oven about the same time as the rice is being added to the leeks.
5. Fry the pancetta whilst ladling the stock.

Merge of Streams

Once the rice is al dente, add the stuff from the oven.
Add a knob of butter and a handful of grated Parmesan.
Leave to stand for a couple of minutes.
Serve.