Instructions: (Carnoroli rice will take longer to cook than Arborio.)

Heat the oil in a heavy-based pan and cook the pancetta until it begins to brown. Lower the heat a little, add the onions and allow them to soften; then add the leeks and cook until they are soft - about 5 minutes.

Stir in the rice; cook it for a few seconds just to coat with oil. Increase the heat and pour in the wine - stir until it is absorbed.

Add the stock, a ladleful at a time, stirring all the time. Each addition of stock should be fully absorbed before you add the next and the risotto should take at least 20 minutes to cook.

Once the stock is absorbed and the rice cooked al dente, check the seasoning and stir in a knob of butter and 1-2 tbsp freshly grated Parmesan cheese.

Serve right away, with more Parmesan cheese.

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