Cookbook First Courses

Risotto with cream, leeks and crispy bacon

First Courses

Difficulty People Time
Easy 3 35 minuti
Ingredients
350 g carnaroli rice
2 leeks
150 g bacon
30 g butter
110 mL Sterilgarda Cooking Cream
to taste vegetable broth
to taste grated parmesan
to taste pepper
to taste salt
Prepare this recipe with:

Cooking Cream

200 ml

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Preparation
  1. Clean the leeks by removing the green part and thinly slice the white part.
  2. Heat the butter in a pan and sauté the leeks, adding a tablespoon of water and continuing to cook for about 20 minutes, adding more water only if necessary.
  3. In another nonstick pan, brown the pancetta until crispy, then add it to the leeks.
  4. Add the rice, stir thoroughly, and begin basting with the boiling broth, continuing cooking for about 18 minutes, gradually adding broth as it is absorbed.
  5. Once the risotto is smooth, pour the Sterilgarda Cooking Cream directly into the hot pan, incorporating it with gentle movements until it achieves a soft and velvety consistency.
  6. Season with salt and pepper and serve with grated Parmesan cheese.

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