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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.
| Bacon and Leek Risotto #leeklove |
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- 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
- 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.
- Remove excess bacon grease, reserving 1 tablespoon.
- While the bacon is cooking, halve the leeks and slice into ½ 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 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.
- Stir in the parmigiano cheese, bacon and season with salt and pepper.
Bacon and leeks in risotto? Uh, yes, please!!
Anita at Hungry Couple recently posted..Spinach Salad with Beets, Bacon, Walnuts and Goat Cheese
Wow…I love a good risotto…and I love bacon. So this has to be a winner! Pinning this to try later.
Tony @ Simple Awesome Cooking recently posted..Loaded Veggie Quinoa Sliders
*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
Kayle (The Cooking Actress) recently posted..Chocolate Peanut Butter Green Monster Smoothie
It’s a deal!
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!
Liz recently posted..Winter Salad with Apples, Pecans, Blue Cheese and Dried Cherries~
This sounds amazing! leeks & bacon…perfection
April recently posted..Quinoa Jambalaya
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!
Jenn and Seth recently posted..Spicy Nori Popcorn
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!
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