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Leek and Bacon Risotto

Leek and Bacon Risotto
  • Serves4
  • Preparation Time
  • Cooking Time

Classic flavours combined to create a hearty, warming dinner. Salty Bacon, oozing rice and the slight onion flavour of the chives and leeks a match that is guaranteed to put a smile on your face.


Ingredients

  • 1 litre chicken stock, hot
  • 8 streaky bacon rashers cut into pieces (smoked or unsmoked)
  • 2 large leeks finely chopped
  • 200g risotto rice (I use Carnaroli over Arborio)
  • 125ml white wine
  • 50g grated parmesan
  • 1 bunch chives, chopped

Preparation

Neff Steam Oven Method

  1. Dry fry the bacon in a sauté pan until crispy, drain and set aside reserving the bacon fat.
  2. Place the rice into a small solid container (comes with appliance), bring the stock to the boil and cover the rice by roughly 1 cm, you should have some stock in reserve.
  3. Steam the rice at 100 degrees for 15 minutes until just tender.
  4. Meanwhile sauté the leeks in the reserved bacon fat until soft, add the white wine and reduce by half, then add the cooked rice, most of the bacon, parmesan and chives. Add a little more stock if needed to achieve a creamy consistency and season. Serve in pasta bowls scattered with the rest of the cheese, bacon and chives.
  5. Chef’s Tip – Lovely on its own but particularly delicious topped with a poached egg

Non Steam Oven Method

  1. Dry fry the bacon in a sauté pan until crispy, drain and set aside reserving the bacon fat.
  2. Sauté the leeks in the bacon fat.
  3. Add the rice and cook for one minute until coated in the oil. Pour in the wine and stir until absorbed by the rice. Add the hot stock one ladle at a time, whilst stirring, waiting for the rice to absorb the liquid before adding more. Continue for about 20 minutes until just tender and the risotto has a creamy consistency. Season then stir through most of the bacon, parmesan and Leeks.
  4. Serve in pasta bowls and scatter with the remaining bacon, parmesan and chives.
  5. Chef’s Tip – As above, delicious topped with a poached egg.
Spillers of Chard Limited, the UK's premier kitchen destination

Article by: Spillers of Chard
Published: 12 November 2014

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