Cock-a-Leekie Risotto with Bacon Recipe
Bringing Italy to Scotland in a dish this Cock a Leekie Risotto is filling, tasty and unusual, yet simple to make, if you're a fan of risotto then this is for you.
Arborio rice, half a box
White wine, half a glass
Chicken fillets 1/2lb
A few bacon rashers
A leek
Chicken stock
Parmesan about an ounce
Prunes, about 8, pitted and finely chopped
Butter
Parsley
Method
In some butter gently fry diced bacon until cooked but not brown, remove, add your chicken cut into strips and cook until slightly brown and cooked through, then remove. Add in chopped leeks (retain some of the green parts, and finely chop them, set aside) and fry gently for a few minutes until softened.
Whilst this is happening make your chicken stock, one or two cubes or a stock pot and a cube, you want a pan full which needs to be kept warm on your cooker.
Add more butter if needed and add the rice, fry it gently, it should go a bit clear and may slightly brown and even smell a bit toasty, when this happens, it's right. Then add the wine and cook until it has almost gone. Then add two ladles of stock and don't add any more until almost gone, continue to repeat and move the rice about. After about fifteen minutes add back in the bacon and chicken and add the prunes and leek slices. Continue to cook until your rice has become very creamy, then add grated Parmesan, some butter and mix.
Serve with chopped parsley.
Enjoy
Recipe from 'A cook's tour of Scotland', by Sue Lawrence