Tuesday, 30 October 2012

Bacon & leek risotto

My friend made this combination for me when I went to visit her in Barcelona in January during the big freeze when it was colder in her heating-less apartment than it was outside.  Ever since then I've always thought of this risotto as a winter dish and proper comfort food.  Perfect for the colder temperatures that are fast approaching us!

You will need:
400g risotto rice, 70g of butter, 2 cloves of garlic (finely chopped), one large onion (finely chopped), a packet of lardons, a leek, 2 wineglasses of dry white wine, approximately 1 liter of chicken/vegetable stock, 2 tablespoons of olive oil, sea salt, black pepper and 15g of freshly ground parmesan.  Serves 4.


1) Prepare your liter of stock according to the instructions on the packet, put aside for the moment.  Finely chop up the onion, leek and garlic.  

2) In a separate pan heat up the olive oil with some of the butter, then add the onions and fry for a few minutes.  Then add the garlic and lardons.  Fry for another few minutes then go ahead and add the leeks with an extra bit of butter.  Fry all of this for about 15 minutes until the leeks become soft and largely translucent.  

3) Add the risotto rice, mix it thoroughly and make sure that the rice doesn't stick to the bottom of the pan.

4) The rice will start to fry slightly so keep stirring.  After a while it will look translucent, then add the white wine and keep stirring until the wine has cooked into the rice.

5) Once all the wine has gone add the first ladle of stock you prepared earlier with a pinch of salt.  Turn the heat down to simmer.  Keep stirring the risotto (this is crucial to the recipe, you can't leave the risotto unattended).  Carry on adding ladles of stock.  Allow each ladleful to be absorbed before adding the next.  This will take about 15 minutes.  Taste the rice.   Carry on adding stock until the rice is soft with a slight bite.  If you run out of stock before the rice is cooked add some boiling water.

6) Take the pan off the heat once the rice is ready and then add the butter and the parmesan.  Stir well.  Place the lid on the pan and allow the risotto to sit for 2 minutes.  

7) Serve with some black pepper and freshly chopped parsley.  


1 comment

  1. I adore risotto and this one sounds absolutely delicious, I will definitely be trying this! xo

    Rosie // A Rosie Outlook


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