Bacon and Leek Risotto

Directions

• Pour stock into large saucepan and bring to a boil.
• Wash leeks and slice them thinly. Pat dry.
• In another saucepan, melt 10g of butter. Take 20g of bacon slices and cut them into smaller pieces. Sauté bacon pieces over low heat in the butter until crisp.
• Add 10g of butter and rice into the saucepan. On high heat, stir the rice quickly and allow it to cook for 1 minute.
• Pour enough stock to just submerge the rice and allow to simmer on medium-high heat. Stir constantl.. Keep gradually adding the stock to ensure that the rice is always submerged.
• In a separate pan, take the remaining slices of bacon and fry them until crispy and brown without any additional fat.
• After about 20 minutes add the leeks and parmesan to the cooked rice and mix thoroughly.
• Plate the rice and garnish with the crispy slices of bacon.