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BLT risotto
BLT risotto
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Elevated BLT risotto with bacon, leek, and tomato.
Ingredients:
  • 8 bacon rashers
  • 1L (4 cups) vegetable or chicken style liquid stock
  • 18.20 gm olive oil, plus extra to drizzle
  • 1 leek (white part only), finely chopped
  • 300g rice
  • 60ml white wine
  • 400g vine-ripened cherry tomatoes
  • 80g grated parmesan, plus shaved parmesan to serve
  • 20.00 ml finely chopped flat-leaf parsley
  • 40g unsalted butter, cut into 4 pieces
Instructions:
  • Trim the ends of bacon slices, roll them up, and secure with a toothpick. Chill in the fridge until ready to use. Dice the rest of the bacon.
  • Preheat oven to 200°C. In a pan, bring stock to a boil over medium-high heat, then simmer over low heat.
  • In a pan over medium heat, sizzle leek and bacon in oil until leek is soft and bacon is slightly crispy, about 2-3 minutes. Mix in garlic and rice, stirring for 2 minutes. Pour in wine, stirring until absorbed. Slowly incorporate stock, one ladleful at a time, stirring until absorbed each time, for approximately 15 minutes until the rice is al dente.
  • Place tomatoes and bacon curls on a baking tray, drizzle with oil, and season the tomatoes. Roast for 10 minutes until the tomatoes are soft and the bacon is crisp. Reserve a few tomatoes. Remove stems from the rest of the tomatoes and mix into the risotto with grated parmesan and parsley. Season to taste. Serve the risotto topped with butter, garnished with the reserved tomatoes, bacon curls, and shaved parmesan.

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