Practical way to Serving Appetizing Leek & Bacon Risotto

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Leek & Bacon Risotto

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Below are the ingridients that are required to prepare a heavenly Leek & Bacon Risotto:

  1. Get 200 g of Arborio risotto rice.
  2. You need 350 of leek, finely sliced.
  3. Take 7 slices of bacon, chopped.
  4. Use 3 cubes of vegetable stock.
  5. Use 1 litre of hot water.
  6. Get 30 g of butter.
  7. Take Handful of chopped walnuts.
  8. You need 70 g of Gorgonzola cheese or Stilton cheese, crumbled.
  9. Provide 3 tbs of Olive oil.
  10. Provide of flaked chilli pepper.

Ready with the ingridients? Here are the sequences on serving Leek & Bacon Risotto:

  1. Ingredients.
  2. Add vegetable stocks to 1 litre of hot water and allow the cubes are dissolved. Heat the oil in a pan and cook the chopped bacon until it’s fried and cooked. Remove it from the pan and Set aside..
  3. Place the same pan with risotto rice and chopped leeks on the medium heat. Add a ladle of vegetable stock and stirring until absorbed,.
  4. Stirring until absorbed, then repeat the process with adding other ladle of stock. Stir until the stock has been absorbed, then add another ladle of stock, keep adding stock and stirring until the rice is cooked. It will take about 25 minutes.Once the rice is cooked, remove from the heat and stir in flaked chilli, bacon, crumbled cheese and butter..
  5. Cover the pot with a lid and set aside for 5 minutes, until butter and cheese melted. Top it with toasted walnuts and ready to be served..
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The bulb ends should have fringes of small crisp-looking roots still attached; avoid split or soft bulbs, or those with large blemishes. How to Store Refrigerate leeks up to one week, loosely wrapped in plastic. Wait to trim the tops and roots until just before using. Creamy Leek and Pancetta Pappardelle Perfect for date night. Get the recipe from A Beautiful Plate.

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