Leek and Bacon Risotto

INGREDIENTS

2          strips thick cut bacon, diced to ½ inch squares
1          medium leek, sliced white and pale green parts (1 to1 ½ cups)
1          cup Arborio rice or similar
¼         cup dry white table wine
2          cups low sodium chicken broth, kept warm.
1          tablespoon butter or butter substitute
¼         cup freshly grated Parmesan or Asiago cheese

METHOD

In a medium skillet over medium heat, cook the bacon, turning and stirring often, until it is crisp. Remove to a paper towel to drain and reserve. Retain 3 tablespoons of the drippings, disposing of the rest in the garbage, not the sink. Into the bacon drippings place the sliced leeks and cook, stirring often, until they are lightly brown, about 6 to 7 minutes. Do not let them burn. Remove from the skillet and reserve.

Place the rice into the same skillet and increase the heat to medium high. Cook and stir the rice for 3 to 4 minutes until it starts to sizzle a bit and then add the white wine. Start stirring constantly until the wine is absorbed, 1 to 2 minutes, and add ½ cup chicken broth. Still stirring, as the liquid is absorbed, add another ½ cup. Continue until the rice is al dente (If you run out of broth, use some hot water.)

 Remove from the heat and stir in the butter and cheese. Add the reserved leeks and bacon and mix thoroughly. Allow to stand a few minutes before serving.

Based On a recipe given to me by a customer. Thank You!