Leek & Pancetta Risotto
Now for the stirring. Into the mixture add one third of your 1L stock, stirring as you pour. Keep stirring the risotto until the rice has absorbed all the liquid and the mixture is sticky. At this point, add another cup of stock, repeating the stirring process. This cycle is to be repeated until all the stock has been absorbed. The consistency of the risotto should now be thick and creamy. Feel free to try to risotto, to ensure the rice is al dente (if you run out of stock and its not ready, simply add some boiling hot water).