Smoky bacon and leek risotto

Method

1. Heat the oven to 200°C/ 180°C fan/gas 6. Heat 2 tbsp oil in a pan over a medium heat, then fry the sage until crisp. Set aside on a plate and tip out half the oil. Fry the bacon over a medium heat until crisp on both sides. Set half aside with the sage.
2. Add the leek to the rest of the bacon in the pan and cook for 5 minutes until softened and lightly browned. Add the garlic and cook for 1 minute, then stir in the rice and turn up the heat slightly. Add the wine and let it bubble. When the wine has reduced by half, stir in the stock, then transfer to a baking dish with a tight- fitting lid and cook with the lid on for 20 minutes or until the rice is tender but still has bite and the stock is absorbed.
3. Stir in the most of the goat’s cheese until melted, then serve the risotto with the remaining bacon, cheese and sage scattered on top.