This recipe originates from Edinburgh.
6.5 cups (1.5 liters/53 fl. oz) chicken stock
2 Tablespoons unsalted butter
1/2 cup (50g, 2 oz) smoked bacon cut into small strips
2 leeks, diced
2 cups (400g, 14oz) arborio rice
1/2 cup (115ml, 4 fl. oz) dry white wine
1 Tablespoon olive oil
1/2 cup (50g, 2oz) Parmesan cheese
salt and freshly ground black pepper to taste
Heat the stock until boiling and keep simmering.
In a heavy pan, melt the butter over a medium heat and add the bacon; cook until lightly browned. Add the leeks and cook until softened.
Add rice and stir until well mixed. Add the wine and stir until it has been absorbed.
Add the stock one ladle at a time, stirring constantly and making sure all the liquid is absorbed before adding the next ladle. The rice should be tender but firm. If more liquid is needed, add a little water.
Remove the risotto from the heat and stir in olive oil and cheese. Season with salt and pepper and serve.
Prep time: 50 min.