Easiest Way to Cook Delicious Leek & Bacon Risotto
Leek & Bacon Risotto. The leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek. The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The Kershaw Leek just may be the ideal EDC.
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Ingredients of Leek & Bacon Risotto
- Prepare 200 g of Arborio risotto rice.
- It’s 350 of leek, finely sliced.
- It’s 7 slices of bacon, chopped.
- Prepare 3 cubes of vegetable stock.
- Prepare 1 litre of hot water.
- It’s 30 g of butter.
- Prepare Handful of chopped walnuts.
- You need 70 g of Gorgonzola cheese or Stilton cheese, crumbled.
- You need 3 tbs of Olive oil.
- Prepare of flaked chilli pepper.
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Leek & Bacon Risotto instructions
- Add vegetable stocks to 1 litre of hot water and allow the cubes are dissolved. Heat the oil in a pan and cook the chopped bacon until it’s fried and cooked. Remove it from the pan and Set aside..
- Place the same pan with risotto rice and chopped leeks on the medium heat. Add a ladle of vegetable stock and stirring until absorbed,.
- Stirring until absorbed, then repeat the process with adding other ladle of stock. Stir until the stock has been absorbed, then add another ladle of stock, keep adding stock and stirring until the rice is cooked. It will take about 25 minutes.Once the rice is cooked, remove from the heat and stir in flaked chilli, bacon, crumbled cheese and butter..
- Cover the pot with a lid and set aside for 5 minutes, until butter and cheese melted. Top it with toasted walnuts and ready to be served..
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