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Bacon, Leek & Blue Cheese Risotto

A community recipe by

Not tested or verified by Nigella.com

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Introduction

My mum asked me to post this recipe after I told her how scrummy it was!!

My mum asked me to post this recipe after I told her how scrummy it was!!

Ingredients

Serves: 4

Metric Cups
  • 6 rashers streaky bacon (cut into 1 inch pieces)
  • 1 olive oil (for frying bacon
  • 1 onion (finely chopped)
  • 2 leeks (sliced into skinny rings)
  • 1 clove garlic (crushed)
  • 1 pinch of dried thyme
  • 300 grams risotto rice
  • 1 white wine (a glass)
  • ¾ litre chicken stock
  • 100 grams strong blue cheese
  • 6 rashers bacon (cut into 1 inch pieces)
  • 1 olive oil (for frying bacon
  • 1 onion (finely chopped)
  • 2 leeks (sliced into skinny rings)
  • 1 clove garlic (crushed)
  • 1 pinch of dried thyme
  • 11 ounces risotto rice
  • 1 white wine (a glass)
  • 1½ pints chicken broth
  • 4 ounces strong blue cheese

Method

Bacon, Leek & Blue Cheese Risotto is a community recipe submitted by LizLan and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat the oil in a sauce pan & add the streaky bacon & onions and cook over a medium heat for about 5 minutes, stirring now & then
  • Add the leeks and cook for another couple of minutes before adding the garlic & thyme
  • Continue to cook for a minute or two stirring often so the garlic doesn't catch & scorch
  • Next add the rice & stir it around with the streaky bacon & veg until it is all shiny and coated in the smoky, garlicky flavours
  • Add the wine, if using, and stir constantly till the alcohol boils off & the liquid is absorbed Start adding the stock a ladle or so at a time, stirring constantly until each ladle is absorbed before adding the next Keep going until the rice is all cooked & creamy
  • This should take about 15 minutes or so and around 1.5 pints of stock but assess it by taste & by eye as I've never had 2 packs of risotto rice that were exactly the same
  • When you're happy with the consistency of your risotto turn off the heat & crumble in the blue cheese Stir the cheese in allowing the heat from the risotto to melt it
  • Season to taste & serve with a crisp green salad and a glass of white wine
  • Heat the oil in a sauce pan & add the bacon & onions and cook over a medium heat for about 5 minutes, stirring now & then
  • Add the leeks and cook for another couple of minutes before adding the garlic & thyme
  • Continue to cook for a minute or two stirring often so the garlic doesn't catch & scorch
  • Next add the rice & stir it around with the bacon & veg until it is all shiny and coated in the smoky, garlicky flavours
  • Add the wine, if using, and stir constantly till the alcohol boils off & the liquid is absorbed Start adding the stock a ladle or so at a time, stirring constantly until each ladle is absorbed before adding the next Keep going until the rice is all cooked & creamy
  • This should take about 15 minutes or so and around 1.5 pints of stock but assess it by taste & by eye as I've never had 2 packs of risotto rice that were exactly the same
  • When you're happy with the consistency of your risotto turn off the heat & crumble in the blue cheese Stir the cheese in allowing the heat from the risotto to melt it
  • Season to taste & serve with a crisp green salad and a glass of white wine
  • Additional Information

    I made this recipe up based on what I had in the fridge & cupboards. It works equally well with chorizo instead of bacon, in which case I usually add peppers instead of, or as well as, leeks.

    I made this recipe up based on what I had in the fridge & cupboards. It works equally well with chorizo instead of bacon, in which case I usually add peppers instead of, or as well as, leeks.

    Tell us what you think