Before this month goes, I absolutely felt the need to share another #leeklove recipe with you.
Leek options abound, I realized it’s been quite sometime since we’ve had a new risotto recipe around here. My original thought was to make a “BLT” risotto, replacing lettuce with leeks – but there was no way I was going to subject myself or you to the misery of January tomatoes!
Would you believe I was stumped on what to replace my T food with? All I could come up with was tacos, tilapia, tortillas, and taleggio. While I realized the taleggio cheese risotto would have worked, I’m just not that big of a fan of it.
Oh well, I’ll just have to revisit this again in the summer when my precious tomatoes are back and I can roast them and savor the sweetness that goes along with the sauteed leeks.
While the bacon is cooking, halve the leeks and slice into 1/2 inch moons. Thoroughly clean and dry.
In a second medium pot, over medium-low heat, bring the chicken stock and water to a simmer.
Heat reserved bacon grease in dutch oven over medium heat and add the sliced leeks. Cook until they begin to soften about 5 minutes, stirring frequently.
Add the arborio rice and toast, stirring for 1 minute.
Pour in the white wine, and cook until the rice has absorbed it all, stirring occasionally.
Add the stock to the rice in 1/2 cup increments, stirring occasionally, adding more when most of it has been absorbed. You may not use all the stock - after 4 cups stop and taste the rice to see if it is cooked through.
Stir in the parmigiano cheese, bacon and season with salt and pepper.