Leek and Bacon Risotto

Risotto with an Irish flair.

I love rice. Rice is awesome. I have always had a soft spot for risotto, but have been kind of afraid to tackle it, because I was never sure how it was meant to turn out. I recently had some risotto in a restaurant and now I am an expert. The rice is supposed to have a bit of a bite, to retain some firmness without being hard or crunchy.

A whole meal made of rice awaits you, enjoy.


Serves 2-3

Ingredients

• 1 tsp oil
• 1 tsp butter
• 2 leeks
• 4 rashers of bacon
• 250g Arborio/risotto rice
• 100ml white wine
• 660ml vegetable stock
• A handful of peas
• ½ tsp Herbes de Provence
• grated cheese of your choice, to serve

Method

Heat the oil and butter in a non stick pan. Slice the leek and add to the pan, cook for 10 minutes until softened. Stir to ensure that it doesn’t burn. 

While that is cooking, slice and grill or fry the bacon.

When the leek is softened, add the rice and wine, and stir until dissolved.

I don't drink wine, so we never have open bottles around the house. So I freeze it in 125ml portions. That is frozen wine. Keeping it classy.

Add in the stock, a ladleful at a time. After the first stock, add in the peas and herbs. Stir well and when all is absorbed, add another ladleful. 

Continue until all is absorbed and the rice is nicely cooked with bite.

I think of it like this (spot the reference):

Ladle, stir, repeat,

Ladle, stir, repeat,

Ladle, stir, repeat,

..as needed.

Stir in the cooked bacon and top with the grated cheese.

Serve.

Note that all the liquid is absorbed.