|Finally I made Martha Stewart's leek, bacon and pea risotto for Martha Mondays! I know it's not Monday and it was only about six weeks ago, seriously. It just goes to show you ...it's never too late! This was Sassy Supper's choice and it was a good one, I just didn't get a chance to make it then. This week I had some organic leeks, and used up the end of the organic arborio rice, and I also had some bacon that was left over from breakfast and was already cooked!! Perfect I thought of this recipe. |
About the only charge that I made to the recipe was the pre-cooked bacon..oh and I used up the chicken broth that I had on making chicken noodle soup for my "sickies" so I used beef broth, it was okay, but I'll bet it would be much better with the chicken broth.
|Since I didn't have to cook the bacon, I added a little bit of oil in the pan to cook the sliced leeks until they were nice and tender.|
|After the leeks were tender I added the chopped bacon, then the arborio rice.|
|Cook until edges turn translucent, about a minute.|
|Pour in a cup of white wine, and cook until absorbed about 2 minutes.|
|After adding all the broth a cup at a time, and the rice is al dente about 35 minutes, add the peas with the last cup of broth, then stir in the Parmesan cheese. Remove from heat and cover while you let it stand for 2 minutes.|
|Season with lemon juice, salt and pepper. Top with a little fresh grated Parmesan!|