Leek, Goats Cheese & Bacon Risotto

The carpet is in! I repeat, the carpet is in! He came first thing which was good as I thought I might explode if he didn’t. We then had the job of putting up the wardrobe then organising everything. I just need a new mirror, some shelves and some pretty things to finish off.

This was a lovely meal and I’m glad I made it considering it would have been easy to go for takeaway after another busy day. I had a bad eye all weekend so was feeling sorry for myself, the drops seemed to work though.

The recipe is here on the Delicious website.

Here’s my finely detailed step by step version 😉

Heat some oil in a pan – add finely sliced leek and cook until soft. Remove from the pan.

Add finely chopped celery and finely chopped garlic and a couple of rashers of chopped streaky bacon. Fry until the bacon is nice and crisp and the celery is softened.

Add back the leeks and some thyme leaves. Then add risotto rice and stir for a couple of minutes.

Turn up the heat and add a glass of white wine. When it’s reduced, add chicken stock a ladleful at a time, have patience with this, only adding your next ladle when each has been absorbed.

Fry some more streaky bacon in a pan until crisp. Leave on kitchen paper until ready.

When the risotto is completely cooked, turn off the heat and add grated parmesan, butter and a good crumbly goats cheese. I’m not sure what I used, I must start noting down what it is.

TWD_Risotto_Leeks_Bacon

Top with the bacon and a little more crumbled goats cheese.

Using LEEKS, CELERY, THYME, STREAKY BACON, GARLIC, RISOTTO RICE, BUTTER, CHICKEN STOCK, WHITE WINE, PARMESAN and CRUMBLY GOATS CHEESE…

This was dinner…30th March 2014.

 

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