Leek, Bacon and Roquefort Risotto

One of the benefits of being on maternity leave is that I am home during the day… and that Little Miss normally sleeps for at least 2 straight hours sometime during this time … which means that HIM and I can either have an early or late lunch together (the timing is dependent on her sleeping schedule… go figure :))

This recipe was from my “must make” pile – Olive magazine (February 2010 issue) – although their version didn’t have the bacon… and I didn’t have any white wine to add to the risotto. Other than that… it is pretty much the same and is really (REALLY) delicious! A definite make again.

risotto 3

Leek, Bacon & Roquefort Risotto

olive oil
25g butter
2 leeks, sliced
125g risotto rice
100g bacon, sliced
900ml stock
100g Roquefort (gorgonzola or blue cheese)

risotto 1

 

  • Heat the olive oil & half the butter in a pan
  • Fry the bacon & leeks together for 5-10minutes
  • Add the rice and stir to coat in the oil/butter
  • Add a ladleful of stock and simmer, stirring occasionally until the liquid is absorbed
  • continue adding ladleful of stock and repeat until all the stock is used and the rice is tender and creamy
  • Remove from heat and add the cheese and remaining butter

risotto 2

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