bacon, egg and leek risotto

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4 steps

1
Quarter the leeks lengthwise; cut them crosswise into 1/4 inch slices. Remove any tough papery husks from the garlic, then finely chop the bulbs.
2
Melt the butter in a saute pan. Add the leeks and garlic, stir to coat then add the wine and cook over medium-low heat until the leeks are tender, about 10 minutes. Season with salt and pepper and set aside while you cook the rice.
3
Have the stock simmering. Melt the butter in a wide soup pot over medium heat. Add the rice and cook, stirring, for 1 minute.
4
Pour in the wine and simmer until absorbed, then add 2 cups of stock. Simmer until absorbed then raise the heat to high and add the stock 1/2 cup at a time. Stir and continue adding liquid after each addition is absorbed. When the rice is done, stir in the leeks, cream,….

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