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180g oak smoked bacon lardons
400g leeks, washed, trimmed and sliced (I used 200g)
175ml Arborio (risotto) rice (I used nearer 200g)
1 white onion diced (I used two banana shallots)
75ml white wine
510ml vegetable stock
40g sage, chopped plus extra to garnish
60g Romano cheese, plus extra for serving (I used parmesan)
½ tsp freshly ground black pepper
Place a small baking dish in the oven to warm through.
In a large saucepan melt the butter; add the lardons, onion and black pepper. Let them cook over a medium heat for about 5 minutes, or until the onion is soft and golden.
Add the leeks and rice, stir well to ensure the butter coats all of the ingredients; do not allow the rice to stick to the pan. Immediately add the wine, stock and sage leaves, bring to a gentle simmer then transfer the contents of the pan into your baking dish. Place in the centre of the oven for 20 minutes.
After 20 minutes remove the risotto from the oven and stir through the Romano cheese, ensure that you give it a really good stir. Place the risotto back in the oven for a further 15 minutes. Serve immediately in a warm bowl, garnished with a sprinkling of Romano cheese and a few sage leaves.
Note: I used a small casserole dish to cook the risotto on the hob then transferred it straight into the oven. Saved on the washing up.