(small batch recipe)

bacon and leek risotto for two

garlic

parmesan

bacon

arborio rice

shallot

lemon

chicken stock

thyme

butter

white wine

chopped leeks

Cook the bacon over medium heat until crispy. Transfer to a plate and set aside.

Add leeks + a pinch of salt to the rendered bacon fat.

Cook over medium-low heat for about 20 minutes until caramelized.

Add shallots for even more flavor.

Stir shallots into the leeks and cook until softened.

Add arborio rice.

Toast the rice for a couple of minutes, then stir in white wine.

Add chicken stock slowly, about 1/3 cup at a time.

Stir consistently until the stock is mostly absorbed.

Repeat this process for 20-25 minutes until the risotto develops a creamy texture.

Stir in the crispy bacon, and serve warm.

For the full recipe, use the link below!