Leek and Smoked Bacon Risotto

Ingredients

2 tablespoons unsalted butter
50g smoked bacon cut into small “lardons” ( Puddledub sells them)
2 leeks, diced
400g Arborio rice
125ml dry white wine
1.5 litre chicken stock
salt and ground black pepper
1 tablespoon oil
50g Anster cheese grated

Method

Heat the stock to boiling point and just keep simmering.
In a heavy based pan melt then butter over a medium heat and add the diced bacon. Cook until lightly browned.
Add the leek and cook gently until softened.
Add the rice and stir well through to coat with all the ingredients. Pour in the wine and stir until it has been absorbed.
Now begin to add the stock, a ladle full at a time, stirring constantly and making sure that the liquid is all absorbed before adding the next ladle.
The rice should be tender but still firm to the bite, add water if you run out of stock before this moment is reached.