• 1 leek, white and light-green parts only
• 6 cups low-sodium chicken broth
• 3 slices bacon, cut crosswise into strips
• 1 1/4 cups Arborio rice
• 1/2 cup dry white wine
• 1/4 cup finely grated Parmesan, plus more for serving
• Coarse salt and ground pepper

Halve the leek lengthwise and rinse the dirt out from between all the layers. Pat it dry and slice thinly.

Once again, thanks for the chopping skills Mom.

Put the chicken broth in a saucepan on the stove and bring to a simmer.

In a dutch oven cook the bacon over medium heat, stirring, until lightly browned but not crispy, about 5 minutes.

Add the leeks and cook, continuing to stir, until softened, about 2 minutes.

Smells good already!

Increase the head to medium high and add the rice (yes, without any liquid), and cook, still stirring, until translucent around the edges, about a minute.

Add the wine and cook, still stirring, until evaporated, about 2 minutes.

Add one cup of the simmering broth (or one ladle-full, if that’s an easier way for you to transfer the hot broth) to the rice and reduce the heat under the rice to medium low. Cook, stirring continuously, until the broth is all absorbed, about 2 minutes. Repeat, gradually adding the broth cup by cup, until the rice is al dente, and the risotto is creamy. This may or may not require all the broth, I did end up using all of mine.

Take off the heat and stir in the Parmesan cheese. 1/4 cup doesn’t seem like much, but it adds a noticeable flavor. Cover and let stand 2 minutes. Season with salt and pepper and serve with additional Parmesan, if desired.

With the addition of the cheese, this becomes a little bit gooey, and from pretty much the start it’s a lot bit tasty. I had heard risotto was kind of a pain, but as long as you have someone in the kitchen to talk to you, or a laptop to internet with with one hand as you stir with the other, you’ll be able to make it, not problem!

Leek and Bacon Risotto

Adapted from Martha Stewart Recipes.

• 1 leek, white and light-green parts only
• 6 cups low-sodium chicken broth
• 3 slices bacon, cut crosswise into strips
• 1 1/4 cups Arborio rice
• 1/2 cup dry white wine
• 1/4 cup finely grated Parmesan, plus more for serving
• Coarse salt and ground pepper

Halve the leeks lengthwise and rinse the dirt out from between all the layers. Pat it dry and slice thinly.Put the chicken broth in a saucepan on the stove and bring to a simmer.

In a dutch oven cook the bacon over medium heat, stirring, until lightly browned but not crispy, about 5 minutes. Add the leeks and cook, continuing to stir, until softened, about 2 minutes.

Increase the head to medium high and add the rice and cook, still stirring, until translucent around the edges, about a minute. Add the wine and cook, still stirring, until evaporated, about 2 minutes.

Add one cup of the simmering broth to the rice and reduce the heat under the rice to medium low. Cook, stirring continuously, until the broth is all absorbed, about 2 minutes. Repeat, gradually adding the broth cup by cup, until the rice is al dente, and the risotto is creamy.

Take off the heat and stir in the Parmesan cheese. Cover and let stand 2 minutes. Season with salt and pepper and serve with additional Parmesan, if desired.