| LEEK AND BACON RISOTTO |
LEEK AND BACON RISOTTO RECIPE |
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Preparation Time:
xx minutes
Cooking Time:
xx minutes
Servings:
Four
Freeze: No Special Equipment: Large frying pan and roasting dish INGREDIENTS FOR LEEK AND BACON RISOTTO
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| Risotto rice - 300g / 10½oz / full 1¼ cups |
| 8 rashers of streaky bacon (see advice for the cook below) |
| 1 leek (for the risotto) |
| 2 leeks (for the caramelised leeks topping) |
| 2 garlic cloves |
| 1 sweet red or green pepper |
| 1 litre / 1.75 pints / 3½ cups of hot stock (see cook's advice below) |
| 1 cup of white wine |
| 6 tablespoons of olive oil |
| 55g / 2oz Parmesan cheese |
| 55g / 2oz butter |
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Salt and pepper to taste (may not be needed) |
ADVICE FOR THE COOK
This risotto recipe is based on the the traditional
white risotto
recipe which is the foundation of most risottos. This
is a very simple adaptation of the basic recipe which uses leeks
instead of onions for a more rounded flavour. Streaky bacon pieces
are added to for more flavour and chopped red or green peppers add a
splash of colour.
A very tasty risotto indeed which can be given some impact by caramelising sliced leeks and adding them as a topping just before serving. If you want to vary the recipe, try adding chopped, cooked ham cubes instead of the bacon. If money is no object then use an Italian ham instead although it is very expensive.
We use homemade stock (previously cooked in bulk and then frozen) although two stock cubes in boiling water is the quick alternative. When you add the stock to the risotto make sure the stock is hot. You may need slightly more or less liquid depending on the heat the risotto is cooked and also the type of risotto rice used. So add the stock bit by bit until just enough has been added (see recipe). If you need to add a bit more liquid then use hot water.
PREPARATION
Pre-heat the oven to 170°C / 325°F / Gas mark 3
Cut the top and bottom off all the leeks. Slice one leek lengthwise and then slice across (see picture below). By slicing the leek lengthwise first it will fall apart more easily when cooked. This leek will be used in cooking the risotto.
Slice the other two leeks which will be used for the topping.
Peel and finely chop the garlic cloves.
Cut the sweet pepper in two, remove the stalk, pith and seeds. Chop into small pieces (see picture below).
Finely grate the Parmesan cheese.
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COOKING THE LEEK AND BACON RISOTTO
STEP 1 - Roast the Leeks and Red Pepper
| Place the chopped leek (the one for the risotto) and
sweet pepper in a baking tray, drizzle two tablespoon of
olive oil over them and mix thoroughly so the vegetables are
coated in the oil.
Place in the preheated oven and let the roast while you are are preparing the rest of the risotto. |
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STEP 2 -
| Fry or grill the streaky bacon until it begins to crisp
then cut into small bits. Add the rice and a tablespoon of olive oil to a pan on medium, turn the ingredients well and fry for a minute. Add the wine and cook for another 3 minutes. Turn the heat down to low. Pour in about a quarter of the stock and cook until the liquid is absorbed. |
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Much more detailed instructions on cooking the rice can be found by clicking here but shortened instructions follow.
Add the remainder of the stock bit by bit over 15 to 20 minutes. Stop adding liquid when the rice has softened but still retains some bite to it. The other way to test if the rice is cooked is to stack it, as shown in the above picture. It should stay stacked for 30 seconds or so with just a small amount of liquid in it. Add a bit more water if the rice is still absorbing liquid.
If you want to cook the toasted leek topping the add the sliced leeks for the topping to a pan (while the risotto is cooking), splash on 3 tablespoons of olive oil and fry for 20 minutes on a low to medium heat until the leeks have browned slightly. Turn the leeks every five minutes or so when frying them.
STEP 3 - Combine The Ingredients in the Pan
| Add the roasted leeks, sweet pepper, chopped garlic and fried bacon pieces to the pan of rice and cook on a medium heat for four minutes. Stir all the ingredients well. |
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STEP 4 - Serve the leek and Bacon Risotto
| Remove the pan from the heat, stir in the Parmesan cheese and chopped up butter. Cover and leave for three minutes. Serve on warm plates and top with some of the fried leeks. |
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