Risotto with Leeks, Goat Cheese, and Crispy Bacon
Risotto • Italian
Description
Risotto with leeks, goat cheese, and crispy bacon
Ingredients
- Olive Oil 1 tablespoon
- Leek 2 stalks
- Celery stalk 2 pieces
- Garlic 2 cloves
- Semi-Smoked Sausage 6 pieces
- Thyme 1 bunch
- Nerone Rice 10 oz
- Dry White Wine 5 fl oz
- Butter 0 oz
- Chicken Broth 25 fl oz
- Goat cheese 5 oz
- Grated Pecorino Pepato Cheese 0 oz
Step-by-Step Guide
Step 1
Heat the olive oil in a deep skillet over medium heat. Add the thinly sliced leek and cook until soft. Transfer to a plate. In the skillet, add the finely chopped celery, minced garlic, and half of the finely chopped bacon. Fry for 5 minutes.
Step 2
Return the leek to the skillet and add a small handful of thyme leaves and the rice. Stir for 1-2 minutes.
Step 3
Increase the heat and pour in the wine. Cook for a few minutes until the alcohol evaporates. Then gradually add the broth, one ladle at a time, pouring in the next only when the previous has evaporated.
Step 4
Meanwhile, in a small skillet, fry the remaining finely chopped bacon until crispy. Transfer to a paper towel.
Step 5
Remove the risotto from the heat and stir in the butter, Parmesan, and half of the goat cheese. Divide among 4 plates and top with crumbled goat cheese and bacon.
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