- 1½ l chicken stock
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 streaky smoked bacon rashers, cut into pieces
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- 3 large leeks, chopped
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 300g risotto rice
To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…
- 125ml white wine
- 50g grated Parmesan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 1 bunch chives, chopped
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.
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.
Make it veggie: Leek, pea & pepper risotto
Leave out the bacon. Fry 2 sliced red peppers with the leeks until softened. Use vegetable stock and, when the risotto is almost ready, stir in 140g frozen peas to heat through. Finish with grated vegetarian cheese.