In this soft, creamy and delicious risotto, bacon, onion and celery combine to form a salty, savoury base, just finished off nicely with salty gorgonzola cheese. If you like, serve alongside chicken, or as it is with a drizzle of balsamic glaze and a sprinkling of parmesan.
- 275g risotto rice (arborio)
- 100ml white wine
- 850ml chicken stock, kept hot in a saucepan
- 2 shallots
- 1 celery stalk
- 150g bacon
- 2 tbsp. oil
- 2 tbsp. butter
- Handful freshly grated parmesan
- Salt and black pepper
- 75g gorgonzola cheese
Finely dice the shallot and celery stalk. Dice the bacon. Heat the oil in a frying pan and add the bacon. Fry until golden and crisp then remove with a slotted spoon and set to one side. Add the shallots and celery and cook until translucent and tender.
Add the rice and cook until it absorbs the oils and until the rice kernels are cracked. Add the wine and bring to a simmer over a medium high heat, until the wine has almost all absorbed. Add the stock, a few ladles at a time, stirring until the rice has absorbed the stock and is almost dry before adding any more stock. Keep going with the stock until the risotto is thick and creamy and the rice tender. You might not use all of the stock, but you might not need all of it.
Stir in the bacon, butter, parmesan, salt, pepper and gorgonzola. Cover, take off the heat and leave to sit for 3-4 minutes before serving.