Bacon and Leek Risotto #leeklove

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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. 

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5.0 from 1 reviews
Bacon and Leek Risotto #leeklove
 
Author:
Recipe type: Main Dish
Ingredients
  • 3 slices thick cut bacon, cut into ½ inch pieces
  • 3 medium leeks, white and light green parts only
  • 1 cup arborio rice
  • ½ cup dry white wine
  • 4 cups low-sodium chicken stock
  • 1 cup water
  • 1 cup parmigiano reggiano cheese, grated
  • salt and pepper to taste
Instructions
  1. In a dutch oven or heavy bottom pot over medium heat, cook the bacon until brown and crisp. Remove with a slotted spoon to drain on paper towels.
  2. Remove excess bacon grease, reserving 1 tablespoon.
  3. While the bacon is cooking, halve the leeks and slice into ½ inch moons. Thoroughly clean and dry.
  4. In a second medium pot, over medium-low heat, bring the chicken stock and water to a simmer.
  5. 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.
  6. Add the arborio rice and toast, stirring for 1 minute.
  7. Pour in the white wine, and cook until the rice has absorbed it all, stirring occasionally.
  8. Add the stock to the rice in ½ 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.
  9. Stir in the parmigiano cheese, bacon and season with salt and pepper.

 

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9 Comments

  1. Wow…I love a good risotto…and I love bacon. So this has to be a winner! Pinning this to try later.

    Reply
  2. *lightbulb*!!

    Soo….I’ve never had risotto before. Someday you should teach me how to make it (and we’ll all cross our fingers that I like it)!! This one really looks delicious-I adore leeks :D

    Reply
    • It’s a deal!

      Reply
  3. My girlfriend wants me to teach her how to make risotto and I’ve been looking for a good recipe to share. Yours is perfect! My hubby would love it, too!

    Reply
  4. This sounds amazing! leeks & bacon…perfection :)

    Reply
  5. this sounds like perfect comfort food Susan! i never thought to put leeks or bacon in risotto but now it sounds absolutely perfect – love this!

    Reply
  6. Yum, I love risottos (and bacon!), they’re so versatile! And I usually use leeks instead of onions, so this is perfect for me ;-)

    See you in February for #souplove!

    Reply
  7. Normally I do not read article on blogs, but I wish to say that this write-up very forced me to check out and do it! Your writing taste has been amazed me. Thank you, quite great post.

    Reply

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