Bacon, Apple & Thyme Risotto with Fried Leeks

I asked my friend Deniz to bring me a cup of white wine for this Risotto Recipe. She was happy to do so and had only one question for me ” How much is a cup ? “. I guess I do speak with an accent in Sweden !

  • 2 Cups ( 380 g) Arborio Rice
  • 6 Cups ( 1400 mL ) Vegetable or Chicken Stock
  • 1 Cup ( 240 mL )White Wine
  • 1  Heaping Tablespoon ( 15 mL ) of Garlic minced
  • 1 Heaping Tablespoon ( 15 mL ) of Shallot minced
  • 3 Heaping Tablespoons ( 45 mL ) of fresh Thyme cleaned off the stem
  • 1/2 medium Onion chopped
  • 1 Large Leek washed, drained and sliced into 1/4 inch ( 6 mm ) rounds
  • Oil Oil
  • 4 Ounces ( 150 g ) Bacon or Pancetta sliced into 1/4 inch ( 6 mm ) pieces
  • 2 Granny Smith Apples peeled, cored and chopped into 1/2  ( 13 mm ) cubes
  • Salt & Pepper to taste
  1. In a medium size sauce pan heat up stock.
  2. In a shallow saute pan heat up 3 Tablespoons of Olive Oil on medium high heat. Fry the Leek pieces until golden brown, apprx 4 minutes. Remove and allow to drain on paper towels. Set aside.
  3. In a large pot or deep frying pan on medium high heat add  the Bacon, Onion and Shallot. Fry until Bacon has rendered it’s fat and crisps up slightly.
  4. Add Apples and cook for 3 minutes.
  5. Add Arborio Rice to pot and stir.
  6. Add Wine to rice mixture,stir until wine has reduced by half.
  7. Reduce heat to medium.
  8. Slowly add a ladle full of stock to the rice pot and stir constantly.Continue to add a ladle full of stock at a time allowing the liquid to be absorbed by the rice for exactly 22 minutes. Tastes the rice to check for doneness. Should be smooth and creamy in texture and have a small bite to the rice.
  9. Stir in Thyme
  10. Serve in bowl and top with Fried Leeks.
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