Caramelized Leek and Bacon Risotto for Two
A delicious risotto recipe with caramelized leeks and bacon. This is a small batch risotto recipe that makes two servings.
Ingredients
- 1 strip Thick Cut Bacon cut into 1/2" pieces
- 1 cup chopped Leeks see notes
- 1/4 cup finely chopped Shallot
- 1 clove Garlic minced
- 1/2 tsp. Dried Thyme
- 1/4 cup Dry White Wine
- 1/2 cup Arborio Rice
- 3 cups warm Chicken Stock or Vegetabble Stock
- 1/4 cup grated Pecorino Cheese or Parmesan Cheese
- 1 tbsp. Unsalted Butter
- 2 tsp. fresh Lemon Juice or to taste
- Salt + freshly cracked Black Pepper to taste
Instructions
- Cook the Bacon. Set a large non-stick pan over medium heat. Once the pan is hot, add the chopped bacon and cook for 5-7 minutes, stirring occasionally, until the bacon is crispy and cooked through. Use a slotted spoon to transfer the cooked bacon to a plate lined with a paper towel, and set aside.
- Caramelize the Leeks. Turn the heat beneath the pan down to medium-low. Toss in the cleaned, chopped leeks and sprinkle with 1/2 tsp. of sea salt, or 3/ tsp. of Diamond Crystal Kosher salt. Stir to coat the leeks in the rendered bacon fat, and cook for 15-20 minutes, stirring just every five minutes or so, until the leeks are very tender and browned. (Note: If they start cooking too quickly [such as some of them are getting crispy], turn the heat down even more so they gently cook and caramelize.)
- Add Shallots, Garlic, and Thyme. Stir the finely chopped shallot into the leeks, and cook for 4-5 minutes until softened. Stir in minced garlic and dried thyme, and cook for one minute until fragrant.
- Toast Arborio Rice. Turn the heat beneath the pan back up to medium. Pour the arborio rice into the pan, and stir it into the leeks, shallots, and garlic. Let the rice cook (toast) for 2-3 minutes, stirring occasionally, until a tiny white dot remains in the center of most of the grains.
- Start Cooking the Risotto. (Stir in Wine, then Stock). Pour in the white wine, and gently stir the rice around until the wine is totally absorbed (about 2-3 minutes.) Now we’ll really start cooking the risotto! Add warm stock to the pan, one ladle (or about 1/3 cup) at a time, stirring it gently into the rice as you pour it into the pan. Stir the rice with the stock until it is nearly all absorbed, then add another ladle (or 1/3 cup) and repeat. Note: This is a project of love, and there is no reason (or way) to rush it. You’ll keep repeating this step for about 25 minutes, gently stirring the rice into a new ladle of stock, until the rice develops a smooth, creamy texture.
- Stir in Cheese, Butter, Lemon Juice, and Cooked Bacon. Once the risotto is noticeably creamy, try a little bit. If it’s crunchy, it still needs more stock and stirring. If it has a tiny little bite to it (like pasta would feel if it is cooked al dente), you’re ready! If it’s super tender, that’s good, too! Stir in the grated pecornio, unsalted butter, a healthy squeeze of fresh lemon juice, and the cooked bacon. Note: The lemon juice is not used to add lemon flavor, but to add a touch of acidity to balance the rich flavors in the risotto.
- Serve! Divide between two bowls and serve warm.
Notes
How to Chop and Clean Leeks:Cut the root end off of the leek, then cut off the dark green parts (at the opposite end of the root) and discard. You'll be left with the white and light green parts of the leek. Cut it in half lengthwise, then rotate each half so the flat side is laying on your cutting board. Cut each half into half, which ultimately creates four quarters of your leek stalk. Cut the quarters into 1/4" slices, then transfer them to a bowl and thoroughly wash with water (you'll probably want to wash, drain, and repeat a couple of times - leeks can be dirty). Spread them out onto a kitchen towel and pat them as dry as possible before cooking with them.
Nutrition
Serving: 1servingCalories: 492kcalCarbohydrates: 58gProtein: 18gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 41mgSodium: 392mgPotassium: 612mgFiber: 4gSugar: 5gVitamin A: 1033IUVitamin C: 11mgCalcium: 218mgIron: 6mg
Tried this recipe?Let us know how it was!