 This isn't
your traditional BLT combo - this risotto contains bacon,
leek and tomato.
Ingredients (serves 4)
8 bacon rashers
1L (4 cups) vegetable or chicken stock
1 tbs olive oil, plus extra to drizzle
1 leek (white part only), finely chopped
2 garlic cloves, crushed
1 1/4 cups (300g) arborio rice
1/4 cup (60ml) dry white wine
400g vine-ripened cherry tomatoes
80g grated parmesan, plus shaved parmesan to serve
1 tbs finely chopped flat-leaf parsley
40g unsalted butter, cut into 4 pieces
Method
Remove tail ends of bacon rashers, roll up and secure
with a toothpick. Place in the fridge until needed. Dice
remaining bacon.
Preheat oven to 200°C. Place stock in a pan over medium-high
heat and bring to the boil. Reduce heat to low and simmer.
Heat oil in a pan over medium heat. Stir leek and diced
bacon for 2-3 minutes, until leek is soft and bacon starts
to colour. Add garlic and rice, and stir for 2 minutes. Add
wine and stir until absorbed. Add stock a ladleful at a
time, stirring until absorbed between additions, until rice
is al dente (this should take about 15 minutes).
Meanwhile, place tomatoes and bacon curls on a baking tray,
drizzle with oil and season tomatoes. Roast for 10 minutes
or until tomatoes are just soft and bacon is crisp. Set a
few tomatoes aside. Remove stalks from remaining tomatoes
and stir into risotto with grated parmesan and parsley, then
season. Serve risotto topped with butter and garnish with
tomatoes, bacon curls and shaved parmesan.
Source: delicious. - July 2007 , Page 78
Recipe by Valli Little
More recipes at:
www.taste.com.au
|
|
