Serves 4
Converted from
http://dinnerdujour.org/2010/01/06/bacon-leek-and-camembert-risotto/Ingredients
4 tablespoons (60 g) unsalted butter
1 onion
1 clove garlic
2 leeks, white parts only, sliced
1 1/2 cups (300 g) risotto rice (Arborio rice)
1 cup (240 ml) dry white wine
1 liter good-quality vegetable or chicken stock
6 to 8 slices of bacon or pancetta, depending on how thickly cut the bacon is
8 oz (225 g) Camembert cheese
salt and freshly ground black pepper
Method
Chop garlic, leek and onion for 7 seconds on speed 6-7.
Add butter and saute for 2 minutes, 100° speed 1 with MC off.
Add rice and wine and saute for 2 minutes, 100° reverse speed 1.
Add stock or 1 tbsp vege stock and 1 liter water and cook for 16-17 minutes on 100C, reverse and speed 1.
While the risotto is cooking, heat a frying pan and cook the bacon or pancetta until crisp. Drain on paper towels, then chop into bite-sized pieces. Set aside.
When the risotto is done, mix in the Camembert cheese 30 seconds Reverse Speed 4.
Add bacon and mix 30 seconds Reverse Speed 4.
Divide between 4 serving bowls or plates, add seasoning to taste and serve immediately.
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