First, chop up some leeks. I chopped one (white part only) into rounds and another one into strips for frying.
Then, heat up some oil to fry the leek strips. When it's really hot, drop the strips in and let them bubble away until they are golden brown. Take them out and set them aside on a paper towel-lined plate...you don't need them until the risotto is done.
Stir in the ham pieces - I used pre-chopped pancetta but the recipe actually called for slices of deli ham cut up - and add a tablespoon of Dijon mustard and a quarter cup of Parmesan cheese. Mix it all together and then plate it, adding the fried leeks to the top.
This was our favorite risotto so far, so maybe Ryan gets to pick again next month too!
PS - Here are past risottos from September, October and November....