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brandine.honey
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Heat the oil in a heavy-bottomed pan and fry the pancetta until crispy.
Add the diced leek to the pancetta and fry for another 5 minutes.
Stir in the rice and let it absorb the oil a little.
Pour in the wine and stir till the alcohol burns off.
Add the stock, one ladle at a time and stir until absorbed.
Continue until you have added all the stock, stirring continually.
Carefully try the rice too see if it is cooked and if necessary add a little more water.
Remove from the heat and crumble in the goats’ cheese and parmesan. Stir gently.
Taste for seasoning and serve.