Cock-a-leekie risotto with bacon

Method

1. Heat the stock to just under simmering point in a small saucepan.

2. Meanwhile, melt 50g of the butter with the oil in a large pan. Fry the bacon until cooked but not crispy, then remove with a slotted spoon. Add the chicken and fry, stirring, until just cooked, about 4-5 minutes, then remove with a slotted spoon.

3. Add the leeks and cook, stirring, for a couple of minutes, until the leeks are just softened but still vivid green. Add the rice and stir until well coated in the fat.

4. Increase the heat, add the wine and let it bubble away for 1 minute. Then lower the heat to medium and add a ladleful of the stock. Only add the next ladleful once all the stock has been absorbed. Continue adding the stock gradually in this manner (you might not need it all) and add salt to taste after about 10 minutes.

5. Once the rice is al dente, add the bacon, chicken and prunes, and stir well. Cook for 1 minute more, then remove the pan from the heat. Stir in the parmesan, then the remaining butter. Cover tightly and leave for 5 minutes.

6. Finally, stir in the parsley, adjust the seasoning to taste and serve straight from the pan.

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Ingredients

1 litre chicken stock
75g Butter
1 tsp extra virgin olive oil
200g unsmoked back bacon, middle bacon chopped
2 skinless chicken breasts, diced
2 medium leeks, sliced
300g Risotto rice, such as arborio or carnaroli
150ml dry white wine
10 prunes, stoned and finely chopped
55g Parmesan, freshly grated
25g flat-leaf parsley, chopped

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