How to Prepare the Castelli Pancetta and Leek Risotto:
In a risotto pan, heat the bone marrow for approximately 3 minutes. Sautee the onion, leek and pancetta for approximately 5-6 minutes until caramelized. Sprinkle salt and pepper to taste to enhance the aroma of the marrow and ingredients. Add the rice and sauté until the rice is semi-transparent.
Deglaze the pan with white wine and mix constantly until all liquid is evaporated. Stir in approximately four ladles of hot duck stock to submerge the rice and ingredients. Throughout the process of making the risotto, the risotto should just be submerged in stock at all times, and stirred constantly. When 4-5 cups of stock have been used, mix in all of the tellagio and the cubed parmesan and continue to cook the risotto until the rice is al dente (firm) and creamy. A guide for this is that when you shake the pot, the risotto liquid will make waves. Risotto should not be cooked for greater than 20 minutes as well.
Once al dente, remove the risotto from the heat and let stand for five minutes, which will allow the rice to finish cooking and to thicken in consistency. Serve hot with a lot of parmesan cheese on the side.
