When it comes to risotto, it seems that people fall into one of two camps: those who love making risottos and those who think they involve too much stirring. To the second group of people, I say turn for the baked risotto recipe. However, if you are in the first group, let’s all agree that once you get the hang of a risotto, they are one of the easiest dishes to cook. Not only that, but there is actually something quite lovely about standing at the stove with a glass of wine in one hand and a spoon in the other, stirring a risotto into life.
Bring the stock to the boil in a saucepan, then reduce the heat to very low to keep the stock at a low simmer.
Put the butter in a large saucepan over medium heat, then add the leek, garlic and bacon and cook, stirring, for 5 minutes, or until the leek is soft and transparent. Add the rice and stir for 1 minute, or until the grains are well coated and glossy.
Add half of the parmesan and gently fold it into the risotto. Spoon into four warmed pasta bowls and sprinkle with the remaining parmesan. Drizzle with
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