April 4th, 2009

Orange and Leek Risotto



400 g Arborio risotto rice
2 leeks
250 ml fresh orange juice
400 ml vegetable stock
150 ml white wine
zest of ½ orange
5 slices of bacon
rasped parmesan cheese to taste
extra-virgin olive oil

Leave out the bacon if you prefer the vegetarian option, it will be just as delicious!

Prep. time: 10 minutes
Cooking time: 20-30 minutes

Serves 4 as a main course and 6 as a starter.

Wash the leeks thoroughly, cut the white part in half then slice it in half-circles. Cut the bacon slices in cubes. Pre-heat a large saucepan with an anti-burn layer and fry the bacon until crisp. Remove the bacon from the pan.

Add the leeks to the pan and stir-fry until soften over a moderate heat, remove from the pan. Add 1 Tbsp of olive oil and stir-fry the rice until it becomes partially translucent. Add the leeks and stir in half of the wine and the orange zest. Cover with the lid for 1 minute.

Remove the lid and add 100ml of the vegetable stock. Mix well until all the stock in absorbed. Continue the procedure until half of the stock is absorbed. Then keep adding orange juice and the rest of the white wine in portions of about 100ml. When all the wine and the juice are absorbed, try the rice to check whether additional seasoning is required (this will depend on how salty your stock is). Add some freshly ground pepper (preferably a mixture of black, green and rose peppers). Continue stirring and adding the rest of the vegetable stock. Depending on the rice you use and on your taste you might need a bit more or a bit less of the total amount of stock. Stop cooking the risotto when the rice is al dente, meaning the rice is tender and rice grains stick to each other but still keep their slight firmness.

Stir in bacon and parmesan and serve immediately.

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