Mushroom, Bacon and Leek Risotto
25g/1oz dried porcini mushrooms
225g/8oz smoked bacon lardons
2 large leeks, chopped
300g/11oz/1⅓ cups Arborio rice
600ml/1 pint/2½ cups hot vegetable stock
1 bunch of fresh chives, snipped
4 tbsp freshly grated Parmesan
salt and ground black pepper
1 Put the porcini mushrooms in a bowl and cover with plenty of boiling water. Leave to soak for 10 minutes.
2 Meanwhile, cook the bacon and leeks in the bacon fat in a large pan for 7–8 minutes until soft and golden.
3 Stir in the rice, cook for 1 minute, then add the mushrooms and their soaking liquid. Simmer gently until the liquid is absorbed and then add some hot stock. Continue adding the stock, a little at a time, until the rice is cooked and the liquid has been absorbed. Stir in the chives and Parmesan, then season with salt and pepper and serve.