1 tbsp olive oil
2 leeks, finely sliced
2 celery sticks, finely chopped
2 garlic cloves, finely chopped
6 rashers streaky bacon, chopped
Small handful fresh thyme leaves or lemon thyme leaves
350g risotto rice
200ml white wine
800ml chicken stock, hot
50g Parmesan, grated
100g goat’s cheese, crumbled
1. Heat the oil in a heavy-based pan over a medium heat. Add the leek and fry until slightly soft. Remove and set aside. Add the celery, garlic and half the bacon, and fry for 5 minutes.
2. Return the leek to the pan (keeping back a spoonful). Add the thyme and rice and stir for 1-2 minutes.
3. Turn up the heat, add the wine and bubble for a few minutes to cook off the alcohol. Add the stock, a ladleful at a time, waiting until each one is absorbed before adding the next.
4. Meanwhile, fry the remaining bacon in a pan until crisp. Drain on kitchen paper and set aside. Take the risotto off the heat and stir in the butter, the Parmesan and half the goat’s cheese.
5. To serve, divide among 4 plates and top with the reserved leeks, remaining goat’s cheese and bacon.
- Roll any leftover risotto into balls and dust in flour. Dip in beaten egg, then breadcrumbs. Deep-fry until golden brown for lovely nibbles with drinks.