Leek and Smoked bacon Risotto

2 tblsp unsalted butter

50g smoked bacon cut into small “lardons” ( Puddledub sells them)

2 leeks, diced

400g Arborio rice

125ml dry white wine

1.5 litre chicken stock

salt and ground black pepper

1 tblsp oil

50g Anster cheese grated

• Heat the stock to boiling point and just keep simmering.
• In a heavy based pan melt theh butter over a medium heat and add the diced bacon. Cook until lightly browned.
• Add the leek and cook gently until softened.
• Add the rice and stir well through to coat with all the ingredients. Pour in the wine and stir until it has been absorbed.
• Now begin to add the stock, a ladle full at a time, stirring constantly and making sure that the liquid is all absorbed before adding the next ladle.
• The rice should be tender but still firm to the bite, add water if you run out of stock before this moment is reached.