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Creamy Risotto with Corn, Leeks, and Pancetta

Recipe courtesy of Snowbird Mountain Lodge
Yield : Serves 2
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  • 1 ounce reserved bacon fat
  • 6 ounces pancetta, or good quality bacon, diced small
  • 1 cup shaved fresh sweet corn
  • 1 cup leeks, washed thoroughly, White part only, cut in half lengthwise and then cut in half moons
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • 2 1/2 cups chicken stock
  • 1 1/2 Tbs. unsalted butter
  • 1 Tbs. fresh sage, chiffonade
  • 1 1/2 Tbs. grated parmesan cheese
  • salt and pepper to taste

In a heavy-bottomed saucepan, Heat bacon fat over medium heat. Add pancetta and cook until golden brown. Remove the pancetta, and reserve.

Add the corn and leeks and cook till softened and lightly colored. Add garlic and rice, stirring well to coat rice with fat. Stir in the white wine, and cook, stirring, until wine is absorbed. Add ¾ of a cup of chicken stock and cook, stirring, until the liquid is absorbed.

Continue adding stock in 1/2 cup increments until the rice is creamy and has just a slight bite. Add pancetta, butter, cheese and sage. Stir to combine. Check seasoning.

Serve immediately.