Steps
- Keep 1½ liters of chicken broth hot in a saucepan.
- Heat 1 tablespoon of olive oil in another large pan over medium heat. Fry 4 chopped slices of smoked bacon until crisp, then lift out with a slotted spoon.
- Add 3 large chopped leeks and cook for 5-7 minutes, until soft. Stir in 300g of risotto rice for 1 minute.
- Pour in 125ml of white wine and stir until absorbed. Add the hot broth a ladleful at a time, stirring and letting each addition absorb before adding more.
- Continue for about 20 minutes, until the rice is just tender and creamy. Season with salt and pepper.
- Stir in the bacon and most of 50g of grated Parmesan and 1 bunch of chopped chives. Scatter the remaining Parmesan and chives over the risotto.