Bacon and Leek Risotto #leeklove
Author: Susan Palmer
  • 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
  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.
Recipe by The Girl in the Little Red Kitchen at