Ingredients
- 1 ½l chicken stock
- 1 tbsp olive oil
- 4 streaky smoked bacon rashers, cut into pieces
- 3 large leeks, chopped
- 300g risotto rice
- 125ml white wine
- 50g grated parmesan
- 1 bunch chives, chopped
Method
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Keep the stock hot in a saucepan. Heat the oil in another large pan and fry the bacon until crisp. Remove from the pan with a slotted spoon and set aside.
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Stir in the leeks and soften for 5-7 mins. Add the rice and cook for 1 min. Pour in the wine and keep stirring until it is absorbed. Add the stock, one ladle at a time, stirring and waiting for the rice to absorb the liquid before adding more. Continue for about 20 mins until the rice is just cooked and the risotto has a creamy consistency. Season, then stir through the bacon along with most of the Parmesan and chives, saving a little of each to scatter over before serving.