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Ingredients
Makes 4 servings
- 1.5 litres chicken stock
- 8 rashers streaky bacon, chopped
- 3 leeks, chopped
- 50g parmesan, grated
- 125ml white wine
- 300g arborio rice
- 1 tbsp olive oil
- 1 bunch of chives, chopped finely
Preparation
1. Heat up your chicken stock and keep warm.
2. In a large pan, heat the oil and then add the bacon - cook till crispy.
3. Remove the bacon with a slotted spoon and put to one side.
4. Sautee the leeks for 5 - 6 minutes, until soft and then add the rice.
5. Stir the rice round until it gets a good coating and then add the wine.
6. Cook until the wine has been absorbed, stirring occasionally.
7. Add about a ladel-ful of chicken stock, and cook until the liquid has been absorbed; at which point, rinse and repeat. Don't have the heat too high or the liquid will be used up before the rice is cooked through.
8. Once all the stock has been absorbed and a nice creamy texture achieved, add the bacon and most of the grated parmesan and chives.
9. Stir until the parmesan has melted and then remove from the heat.
10. Sprinkle the remaining parmesan and chives over the top.
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