I love love risotto and kind and any way. What can be better that Circle B Ranch Hickory Smoked Bacon and Leek risotto? Nothing. So delicious. Enjoy!
3 cups homemade chicken stock, but best to have an extra splash or two around if needed
1/2 cup (2 ounces) finely chopped Circle B Ranch Hickory Smoked bacon (from about 4 slices)
1 tablespoon olive oil
1 large leek, quartered lengthwise, cleaned of grit, and chopped small
2 tablespoons unsalted butter, plus more to fry eggs
1/2 small onion, finely chopped
1 cups arborio rice
1/3 cup dry white wine
1/2 cup finely grated fresh Parmesan cheese, plus extra for garnish if desired
Salt and freshly ground black pepper
Add butter to pan and, once melted, cook onion in butter until translucent and tender, about 5 minutes. Add rice and cook sauté until faintly toasted, about 4 minutes. Add wine and cook until it almost disappears, about 2 minutes. Ladle 1 cup of hot broth into the rice mixture and simmer until it absorbs, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is al dente, about 25 to 30 minutes. What you’re looking for in well-cooked risotto is a creamy but loose dish. When ladled onto a plate, it should spill into a creamy puddle, not heap in a mound. You might need an extra splash of broth to loosen it. When you achieve your desired texture and tenderness, stir in the cheese, bacon and leeks. Season with salt and pepper to taste. Ladle into serving bowls.
Garnish each with an extra bit of grated parmesan and eat immediately.