Bacon, leek and tomato risotto

Method

1. Cut off the thinner end of each bacon rasher and roll up tightly. Chill. Dice the remaining bacon.
2. Preheat the oven to 200°C/fan 180°C/gas 6. Heat the oil in a wide frying pan over a medium heat. Add the leek and diced bacon and cook, stirring, for 2-3 minutes, until the leek is soft. Add the garlic and rice and cook, stirring, for 2 minutes.
3. Add the wine, bubble until absorbed, then reduce the heat slightly. Add the hot stock, a ladleful at a time, stirring until absorbed before adding more, until the rice is al dente – this should take about 20-25 minutes.
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4. Meanwhile, put the tomatoes on a baking tray. Drizzle with oil and season. Add the bacons curls and roast for 10 minutes, until the tomatoes have burst and are tender and the bacon rolls are golden. Remove the stalks from most of the tomatoes and stir into the risotto with the cheese and parsley. Season.
5. Divide the risotto between bowls. Top with a knob of butter and garnish with the remaining tomatoes, bacon curls and cheese shavings, to serve