Creamy risotto with crispy bacon and cheese is the perfect comfort food. This risotto has some of my favourite ingredients and is so incredibly creamy and delicious.
When I was at uni, my friend Zoe and I would walk to the supermarket with huge shopping lists and buy so much we had to take a taxi home. As we were on a budget, we only got the taxi to the edge of campus and struggled our way to our halls with our bags. I think the people carrying their one bag filled with super noodles and pasta must have thought we were crazy!
We liked to buy Delicious magazine and find recipes to cook together. Finding something we both liked was sometimes a little tricky with how fussy I am and with Zoe being a celiac. She made this recipe for me because she couldn’t believe I hadn’t had risotto before and it was delicious. As well as this being the first risotto I ever had, it is also the only one I have made since believe it or not. I haven’t found a recipe that sounds more appealing to me than this one.
This isn’t a dinner where you can start it and leave it to do its own thing for a while. You do need to keep stirring it and adding the stock but I find stirring weirdly therapeutic. Don’t use the amount of stock stated below as the set amount, use as much stock as you need to until the rice is cooked. You don’t want it soft and mushy, but you don’t want it to be hard either; a slight bite to it is what you’re looking for.
1 leek, finely sliced
1 celery stick, finely sliced
2 garlic cloves, finely chopped
6 rashers of streaky bacon, chopped
small handful of thyme leaves
200g alborio rice
100ml white wine
500ml chicken stock
20g parmesan, grated
50g goat’s cheese
- Heat chicken stock in a pan and keep it gently bubbling over. I used a chicken stock pot because they’re quick and easy
- Put another pan on a medium heat and add some oil. Fry the leek until slightly soft and then remove and set aside
- Add the celery, garlic and bacon and fry for 5 minutes. Add the leek back to the pan. Add the thyme and rice and stir for a couple of minutes making sure the rice is coated
- Turn up the heat and add the wine, letting it bubble for a few minutes so the alcohol is cooked off. Add the stock a ladleful at a time making sure each one is completely absorbed before adding the next. Keep going until all of the stock is gone and the rice is cooked, this can take around 20-25 minutes
- Take the risotto off the heat and add the goat’s cheese and parmesan, stir through until melted