Bacon, Leek & Blue Cheese Risotto

A community recipe by LizLan

Not tested or verified by Nigella.com

Print me

Introduction

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

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.