{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Leek and Bacon Risotto

(for 4 as a starter,2 as a main course)

2 Leeks
60g (2oz.) Butter
225g (8 oz). Arborio (Risotto) Rice
175g (6oz.)Streaky rashers
60g.(2oz.) Frozen Peas
60g (2 oz.) Piece Fresh Parmesan
900 ml (2 pts.) Good Chicken Stock.

Put the stock on to boil and have it simmering gently on the hob as you cook the risotto.

Chop the Leek finely (Rinse off any dirt under the tap) and cook in a large pan in the butter on a gentle heat until it is soft. (about 10 mts)
Chop the Rashers into small pieces and fry in a separate pan until crisp.
Drain off the fat and keep to one side.
Add the rice to the leeks in the pan and cook for 3 mts.
Add in a ladle full of the hot stock and cook,stirring from time to time ,until the rice has absorbed the stock . Continue to add the stock a ladleful at a time, until the rice is tender and most of the stock has been absorbed.(You may have some stock remaining).
This process will take about 15 mts.
After 10 you can add the peas and the cooked rashers and continue cooking.
The final texture of the rice should be creamy and flowing, not dry like we are used to eating rice.
Shave the parmesan with a potato peeler.
Stir this into the risotto and serve immediately in flat soup bowls.
This makes a very filling first course so go lightly with the mains.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef