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Today I offer you a quick recipe, Risotto Bacon and Leek. A simple but very tasty first course. It’s precisely the ingredients that make it up that way. The bacon gives flavor and a smoky touch, leek with its unique intense and sweet taste. In the end the cream and Parmesan that complete everything by mixing the flavors perfectly. Risotto with Leeks and Pancetta is a dish suitable for children, given its simplicity, a light alternative to rice with butter. To prepare it I used San Andrea rice but you can choose between Baldo rice, perfect for risotto, but also versatile for other preparations or Roma, Carnaroli or Arborio. Which are the most common.
How to Prepare a Good Risotto
Many think that risotto is complicated to make, the Leek Risotto with Bacon is easy but with the right precautions, you will always get an excellent risotto! First of all rice. There are many varieties of rice but those for risotto are undoubtedly Carnaroli, Vialone nano, Roma and Baldo. In my recipe I used San Andrea which is a rather particular rice not so well known and widespread but it’s fine anyway.
The peculiarities of rice for risottos are short grains and the presence of starch which will make our risotto creamy. An important step and initially toast the rice with the butter before adding the broth. You will understand that the rice is toasted when you see the grains becoming translucent, at which point you can start adding the broth.
Secondly, the broth. A good fresh broth will surely give your risotto an excellent base. It’s not that you can’t use the ready-made ones but surely a homemade broth is much better. Choose it according to the recipe and always prepare it in abundance, for example, for this risotto for 4I have prepared 700 ml. Better to advance the broth than having to add simple water because we didn’t have enough. The broth must be kept hot throughout the cooking of the risotto, the cold broth will stop cooking the rice.
Last but not least secret is always mix! Don’t leave the risotto on the fire, otherwise you will risk that cooking isn’t homogeneous or even burns! Then be patient and stir until the rice is cooked and then finish it with the creaming. Now go to prepare the risotto recipe bacon and leek
Risotto Bacon and Leek
- 250 g Rice S. Andrea or Carnaroli, Vialone nano, Roma or Baldo
- 200 g Leek
- 70 ml White Wine
- 700 ml Vegetable Broth
- 45 g Fresh Cream
- 40 g Butter
- 5 gg Salt
- to taste Black Pepper
- 50 g Parmesan Cheese
- Make a light vegetable broth and keep it warm. Wash and nely chop the leek. Cut the bacon into matchstick, and put a pan to heat by melting a little butter. Once the butter has melted, brown the leeks over medium heat. When they start to take a nice green, intense color add the bacon. When they are well browned add the rice and toast it until the grains are translucent.
- Now simmer the risotto with the white wine, stirring until it has completely reduced. Add a couple of ladles of broth and stir the risotto over medium heat. When the broth has withdrawn, add more.
- When the rice is almost cooked, add the black pepper and cream. Mix well and if necessary add more broth. When cooked, lower the heat to a minimum and add the remaining butter and Parmesan for stirring. Serve the risotto hot and creamy.