Bacon and Leek Risotto
Serve with sautéed Broccolini and a warm French bread baguette.
Recipe by Cooking Light January 2014
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09/08/2016
Great recipe! Made as directed but topped with a fried egg. Delicious!
09/01/2016
I know this is an old post.Your rice took this long to cook because the rice needs to be properly toasted once added to the onions, etc. The rice should be toasted until it turns opaque white before the liquid is added. It seems the author of this and some other recipes like to copy the part of the basic recipe from one another perpetuating this mistake on and on over the net. 2 minutes is not long enough.If you check out the recipes of seasoned chefs you will see that this is an important part of cooking the risotto. Cook the rice until it is tender not crunchy al dente, firm and tender should be the result. Cook and stir constantly but gently over a medium heat and keep adding the broth as the rice absorbs the liquid and just becomes a bit dry. Taste it at 20 minutes and adjust if necessary.People say cook it al dente because they have never cooked it properly and someone told them this was right. Who wants rice that is not properly cooked that is tough and chewy?It should not take more than 20 to 30 minutes at most. : )
03/04/2014
I had this make 4 large servings instead of 8 b/c they would be too small otherwise. Really full of flavor, good peppery taste and nice leek flavor.
03/03/2014
I made 3/4 of this recipe. We LOVED it BUT it took almost twice as long to cook, (45 minutes instead of 25). I'm wondering if adding a little white wine when you cooked the rice for 2 minutes would have helped the rice absorb the liquid better while cooking. We'll use the leftovers for risotto cakes and are looking forward to them.
01/29/2014
Deliciius! I added peas to add a veggie. Perfect with the ginger honey grilled pork tenderloin. However it made way too much for me. I will add butternut squash to leftovers and make rissotto cakes. Super comfort food.
01/14/2014
Made this over the weekend and it was delicious. I had a little extra white wine on hand, so I used some of that in place of some of the broth. I also froze some of the leftovers for later.
01/12/2014
Great Risotto!!! Made the recipe exactly as written but only made a 1/4 for just my husband and me. (Very easy to do the calculations for a smaller yield). I did this so we wouldn't overeat. I wish CL would offer the option of resizing recipes for smaller families like the Olive Garden site.
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