Tuesday, 21 August 2012

Bacon & Leek Risotto Recipe

Rice is such a brilliant gluten free food and I love risottos...

Risottos can be made with any ingredients you like, which is the beauty of them. This risotto is so flavoursome with the leeks, salty bacon, delicious parmesan and adorned with fragrant fresh parsley.

The best risotto cannot be rushed. It is worth taking your time, slowly adding stock and stirring for a deliciously creamy risotto. It usually takes about 20 - 25 minutes of adding and stirring.

(Serves 4)

320g risotto rice
2 pints vegetable stock
8 rashers back bacon, fat removed & chopped into lardons
2 large leeks, sliced
1 knob butter
1 tbsp dried oregano
3 tbsp grated Parmesan
Pinch of salt
Freshly ground black pepper
2 tbsp chopped fresh parsley

In a large pan fry the bacon in a little oil until crisp and golden then remove from the pan with a slotted spoon leaving the oil and juices in the pan.

Add a knob of butter to the pan followed by half of the leeks and a pinch of salt. Cook gently until the leeks soften and then add the rice to the pan and mix to cover it in the buttery oil.

On a medium to high heat add a ladle full of the stock stirring constantly until absorbed by the rice then add another until absorbed again and repeat until all the stock has been used and the rice is soft. This should take about 20 minutes - don't forget to keep stirring!

After 10 minutes of this add the remaining leeks.

With the penultimate ladle full of stock add the cooked bacon. Turn the heat down and stir until the leek is soft and bacon is hot again.

Taste and add more stock and let it absorb if the rice is too hard, then add the oregano. Stir in two tablespoons of the parmesan.

Serve with the parsley, pepper and sprinklings of the remaining parmesan.


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