Bacon risotto with mascarpone

Mascarpone makes this bacon risotto with leeks ultra creamy. It’s an easy, deceptively impressive meal that is perfect for any occasion.

Ingredients

Full recipe and amounts can be found in the recipe card below. 

• Bacon. I used streaky bacon.
• Leeks.
• Garlic. 
• Risotto rice. I used Arborio.
• White wine. 
• Chicken stock. 
• Mascarpone. 
• Parmesan. Pecorino or Grana Padano can be substituted.
• Salt and pepper. 
• Parsley, for garnish. (optional)

How to make bacon risotto

1. Cook the bacon: Slice the bacon into strips then place in a cold deep pan. Set the pan over medium heat and allow to cook, letting the fat render from the bacon, until the bacon is done to your preference. Remove the bacon and set aside. Pour the fat from the pan, leaving 1-2 tablespoons behind. Tip: Store bacon fat in a jar in the fridge and use for eggs, potatoes, soups and stews. It adds incredible flavor.
2. Make the risotto: In the same pan you cooked the bacon, add the leeks and cook until soft. Add the garlic and cook until fragrant. Add the rice and stir, cooking for a minute. Pour in the wine and cook until absorbed, stirring regularly. Add the stock, one ladle at a time, cooking and stirring continuously until the rice is cooked to your preference. This will take 20-25 minutes. Keep the heat medium-high and avoid boiling the rice. It needs to be a medium simmer to allow the rice to absorb the liquid and cook while releasing its starch to create the creaminess. Boiling will cause the grains of rice to break, leaving you with a starchy end result.
3. Finish the risotto: Once the rice is cooked, stir in the mascarpone, Parmesan and bacon then season to taste. I also like to add a squeeze of lemon at this stage but that is optional. Serve with extra Parmesan and chopped parsley.

Can I make risotto ahead?

You can cook the risotto to  the point where the rice is half-way cooked (it needs to be quite firm still). Allow to cool completely then continue the cooking approximately 20 minutes before you want to serve the risotto. Leftover risotto can be refrigerated and turned into Arancini. I wouldn’t recommend freezing risotto, the rice tends to be very floury once thawed.

What to serve with bacon risotto

1. Lemon Parmesan Green Salad
2. Easy focaccia bread

Risotto recipes

1. Lemon risotto with pan-roasted chicken
2. Mushroom risotto
3. Butternut risotto with haloumi pops and chilli syrup