Ingredients
- 1 1/2 cups Arborio rice
- 8 slices Bacon, chopped
- 2 large Leeks, cleaned and sliced
- 4 cups Chicken stock
- 1/2 cup grated Parmesan cheese
- 3 1/2 tablespoons Butter
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 1/2 cup White wine
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Method
- Heat the olive oil in a large pan over medium heat. Add the bacon and cook until crispy. Remove and set aside.
- In the same pan, add the butter and leeks. Cook until the leeks are soft, about 5 minutes.
- Add the garlic and cook for another minute.
- Stir in the Arborio rice and cook for 2-3 minutes until the rice is slightly translucent.
- Pour in the white wine and cook until it has evaporated.
- Gradually add the chicken stock, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
- Continue this process until the rice is creamy and cooked through, about 20 minutes.
- Stir in the cooked bacon and Parmesan cheese. Season with salt and black pepper to taste.
- Serve hot, garnished with extra Parmesan if desired.
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