Once again combining the perfectly paired flavours of leek and bacon, this time in risotto form. This is a sneaky supper for myself. It is perhaps rather a big portion for one but I am a greedy girl, and when it's so cold outside for me life is all about comfort eating! If i was serving this for a dinner party, i would also top the risotto with a bit of crumbled really crispy bacon- so you get a mix of textures.
Leek and Bacon Risotto (serves 1, or 2 as a dinner party starter)
1 tbsp olive oil
1 rasher smoky bacon, diced finely
1 leek, sliced finely
100ml white wine
80g Arborio rice
350ml chicken or vegetable stock
10g parmesan, finely grated
1 tbsp finely chopped chives
Salt and pepper to taste
Drizzle of extra virgin olive oil
1. Cook the bacon on a high heat for about three minutes, until beginning to brown. Add the leeks, stir quickly to mix, and add the white wine, for 2 minutes, until most of the wine has evaporated.
2. Add the rice, stir in, and cook for one minute. Begin to gradually add the stock, for 15 minutes, or until the rice is “al-dente”.
3. Stir in the parmesan and season to taste. Garnish with the chopped chives and a drizzle of extra virgin olive oil.
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