I know it's not a good photo but this risotto disappeared so quickly that I only managed to snap this at the table. It's good. It's got the official Husband's Seal of Approval. More so, he said I can make this every day. That's a praise indeed.
- a few slices of bacon, cut into pieces
- 1 leek, sliced
- 2 garlic cloves, chopped or squeezed
- 350g arborio rice (best for risotto)
- 1l of chicken stock
- 1tsp dried thyme
- 1tbsp yoghurt
- 1tbsp grated Pecorino Romano
- 1tbsp olive oil
1. Heat the olive oil in the pan and add bacon. Fry until quite crisp and remove from the pan.
2. Add the leek and fry until soft and a bit translucent. Add the garlic.
3. After a couple of minutes add rice, stir it around so it's well coated with oil.
4. Turn the heat down and add stock, one ladle at a time. Wait until it's absorbed before adding another ladle. Repeat this until you use up all the liquid. Risotto should be thick and creamy at this stage.
5. Add thyme, a little of grated cheese, bacon and yoghurt to the pan and stir it all together. Season with salt and pepper.
6. Serve with the rest of your grated cheese sprinkled on top.
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