Risotto with Leeks, Goat Cheese, and Crispy Bacon

Risotto | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

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 - 12.3 oz
Dry White Wine - 7 fl oz
Butter - 0.9 oz
Chicken Broth - 27 fl oz
Goat cheese - 3.5 oz
Grated Pecorino Pepato Cheese - 1.8 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.