225 g lardons or diced bacon
1 L chicken stock
1 self indulgent (large) glass of white wine
3 medium leeks, sliced
4 cloves garlic, minced
340 g Arborio rice
50 g grated Parmesan cheese
Salt and black pepper to taste
Cook and stir the diced bacon in a large heavy bottomed pan over a medium heat until browned. Drain the bacon and reserve.
Bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.
Use the bacon fat to cook the leeks and garlic, until soft and then add the rice and stir to absorb the juices from the garlic and leeks.
Reduce heat to medium; stir in one-third of the hot chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy. Keep adding the stock/wine and stirring, which should take about 20 minutes. At the end of this time the rice will be cooked and all the liquid will be absorbed.
Remove the risotto from the heat, stir in the Parmesan cheese and the cooked bacon. Season to taste with salt and pepper before serving.