I actually double the amount of risotto I make and make risotto cakes with the leftovers. That is almost my favorite part about risotto (recipe to come). If you use this recipe as a side dish not a main, there will probably be enough leftovers for that as well.
Ingredients:
2 leeks, trimmed, sliced, and washed well (can use an onion instead)
4 slices bacon, cut into strips
2 cups arborio rice
1/2 cup beer or dry white wine
6-8 cups chicken stock (home made is great for this! Veggie stock would work too)
1 bunch broccolini, cut into one inch pieces (can sub with a couple cups broccoli)
2 cups shredded sharp cheddar
salt and pepper to taste
Warm the broth in a sauce pan. Keep on low to keep warm.
Heat a deep skillet on medium. Add bacon and stir often. Remove with a slotted spoon once crisp. Leave bacon juices.
Add leeks and sauté a few minutes, until soft. Add rice and toss until coated in bacon love. Toast for a few minutes, stirring often.
Add beer. Stir well. Once absorbed, add 2 ladlefuls at a time to rice. Stir often. Once broth is absorbed, add 2 more ladlefuls. Continue the process. Add the chopped broccolini once about 2/3rds of the broth is gone. It will be done when the broth is absorbed and the rice is al dente, and there is a creamy sauce surrounding it all.
Add the cheese and bacon and turn off the heat. Taste and season with salt and pepper to taste.
Serve hot.
