“Savory German Bacon and Leek Risotto With Herbed Cream Sauce”

Allergens

Dairy, Gluten (from rice)

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 2 large leeks, thinly sliced
• 6 strips bacon, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1/3 cup grated parmesan cheese
• 1/4 cup heavy cream
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh chives, chopped
• Salt and pepper to taste

Instructions

1. In a large saucepan, heat vegetable broth over medium low heat and keep warm.
2. In a separate pan, sauté leeks in bacon until tender, about 5 minutes. Remove from heat and set aside.
3. In another pan, cook diced bacon until crispy, then add onion and garlic, cooking until onion is translucent.
4. Add Arborio rice to the onion mixture, stirring constantly for 2 3 minutes to toast the rice.
5. Pour in white wine, stirring constantly until absorbed.
6. Gradually add warmed vegetable broth to the rice, one cup at a time, stirring continuously and allowing each addition to be absorbed before adding more.
7. When rice is cooked al dente, fold in parmesan cheese, heavy cream, and half of the herbs. Season with salt and pepper to taste.
8. Gently mix in sautéed leeks and bacon.
9. Serve immediately, garnished with remaining herbs.

Chef’s Insight

To achieve an authentic German flavor, use smoked bacon and white wine from Germany.

Notes

Feel free to add more herbs or spices to suit your personal taste.