Risotto with leek, goat cheese and crispy bacon
4 servings
30 minutes
Risotto with leeks, goat cheese, and crispy bacon is a refined dish of Italian cuisine that combines the tender texture of rice with the rich aromas of herbs, white wine, and cream cheese. The origins of risotto trace back to Northern Italy, where it became a symbol of culinary mastery. In this version, caramelized leeks add sweet notes while crispy bacon provides contrasting texture. Goat cheese imparts a creamy flavor with a slight tanginess that highlights the dish's depth. This risotto is perfect for both a cozy dinner and a festive occasion when paired with a glass of white wine. The rich and layered taste of the dish offers true pleasure, while its preparation transforms into a culinary art requiring patience and attention to detail.
1
Heat olive oil in a deep skillet over medium heat. Add thinly sliced leek and cook until soft. Transfer to a plate. In the skillet, add finely chopped celery, minced garlic, and half of the finely chopped bacon. Fry for 5 minutes.
- Olive oil: 1 tablespoon
- Leek: 2 stems
- Celery stalk: 2 pieces
- Garlic: 2 cloves
- Smoked bacon: 6 pieces
2
Return the leek to the pan and add a small handful of thyme leaves and rice. Stir for 1-2 minutes.
- Leek: 2 stems
- Fresh thyme: 1 bunch
- Risotto rice: 350 g
3
Increase the heat and pour in the wine. Cook for a few minutes until the alcohol evaporates. Then slowly add the broth, one ladle at a time, pouring the next only after the previous one has evaporated.
- Dry white wine: 200 ml
- Chicken broth: 800 ml
4
Meanwhile, in a small skillet, fry the remaining finely chopped bacon until crispy. Transfer to a paper towel.
- Smoked bacon: 6 pieces
5
Remove the risotto from the heat and stir in butter, parmesan, and half of the goat cheese. Divide into 4 plates and top with crumbled goat cheese and bacon.
- Butter: 25 g
- Goat cheese: 100 g
- Grated Parmesan cheese: 50 g