Risotto with pancetta and leeks for two

Ingredients:

• 3 cups lightly salted chicken broth
• 1 teaspoon olive oil
• 110 g pancetta, diced (about 3/4 cup)
• 2 cloves garlic, crushed
• 1 small leek (white and light green parts only), halved lengthwise and thinly sliced
• 3/4 tbsp. Arborio rice
• 1 tbsp unsalted butter
• 1 dry bay leaf
• 0.5 cups dry white wine
• 2 cups small spinach
• 1/4 cup finely grated Parmesan cheese, plus extra for serving

Preparation:

1. In a small saucepan, heat the chicken broth over medium-low heat. Cover and keep warm while you prepare the risotto.
2. In a medium saucepan, heat the olive oil over medium-low heat. Add the pancetta and cook, stirring occasionally, until golden brown and crisp, about 4 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate.
3. Drain almost all the rendered fat from the pan, reserving only 2 tablespoons, then add the garlic, leek, a pinch of salt, and some freshly ground black pepper. Cook, stirring occasionally, until the leek is softened, 3-4 minutes. Add the rice, butter, and bay leaf. Cook, stirring, until the rice is toasted, about 4 minutes.
4. Pour in the wine and simmer, stirring occasionally, until completely absorbed, 2 to 3 minutes.
5. Pour 1/2 cup of warm broth into the rice and cook, stirring constantly, until the rice has absorbed the liquid, 2-3 minutes (you'll know it's time to add more broth when you push the rice away with a spoon and there's no liquid in the center). Repeat this process, adding more broth, a ladle at a time, until the rice is al dente, 15-17 minutes. Remove the bay leaf.
6. Add the spinach, Parmesan, half the fried pancetta, 1/2 teaspoon of salt, and a couple of turns of ground pepper. Stir until the spinach wilts and all the ingredients are evenly distributed. Taste and adjust the seasoning with salt and pepper if needed. Divide the risotto between two bowls and top with the remaining pancetta and Parmesan.