Asparagus & Pancetta Risotto Primavera with Fresh Il Casaro Burrata Cheese

Steps

1. Bring a full kettle to the boil.
2. Combine boiling water and stock spices in a large pot and bring back to the boil on medium heat. Once boiling, remove from heat and keep warm. Cut leek in half lengthways and thinly slice. Trim woody ends from asparagus and thinly slice. Cut courgette in half lengthways and thinly slice.
3. Heat a large dry frypan on high heat. Add pancetta and cook for 1-2 minutes each side, until golden and crispy. Transfer to a plate and keep warm. Keep the pancetta oil in the pan for cooking.
4. Return pan to medium-high heat. Cook leek with a pinch of salt for about 4 minutes stirring occasionally, until soft. Add rice and cook, stirring to coat rice for about 1 minute. Add wine (see tip) and cook for about 1 minute, until absorbed.
5. Once wine/stock is absorbed, reduce heat to medium-low and start adding stock, about 1/2 cup at a time, only adding more stock once the previous addition has been absorbed. Continue this, stirring often for 18-20 minutes, or until grains are tender and risotto is a porridge-like consistency. Add asparagus and courgette for final 2 minutes of cook time. Remove from heat, stir through butter and Parmesan and season to taste with salt.
6. Toss rocket in a large bowl with balsamic vinegar and set aside for serving. Slice pancetta into small pieces.
7. Risotto in the pan it was cooked in. Tear the burrata into pieces over the risotto. Top with crispy pancetta and serve rocket on the side.