I love risotto and really enjoy trying new recipes for it. In a cooking class that I took, I learned a bit about leeks and have started to use them more in my cooking. I took a recipe our teacher gave us and combined it with some of my own ideas. Enjoy!!! For comments/questions email firstname.lastname@example.org
2 2/3 cups long-grain rice – soak in cold water for 30 minutes then drain
6 oz. chopped turkey bacon
14 oz. canned, peeled tomatoes
3 teaspoon of olive oil
3 3/4 cups chicken stock
4 leeks, cleaned and chopped
1/2 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon grated lemon rind
Risotto with Leeks and Bacon Cooking Directions:
In a medium frying pan, fry the bacon over moderate heat for 6 to 8 minutes or until it is crisp and brown. Remove the bacon and set aside for now.
Add the oil and heat over medium heat. After it gets hot, add the leeks and fry them for 12 minutes, stirring occasionally.
Stir in the rice and fry for 5 minutes, stirring frequently.
Stir in the canned tomatoes (even the juice in the can), grated lemon rind, cumin, cayenne pepper and black pepper. Pour in the chicken stock and bring to a boil.
Add the bacon back into the mix, then reduce heat to low and let simmer for 15-20 minutes or until the rice is cooked and tender and the liquid is absorbed. Let the mixture cool down for 5 minutes then serve.