Bacon, Leek And Tomato Risotto - cooking recipe

Ingredients

7 tbsp butter
4 slices bacon, chopped + 2 slices crispy bacon, to serve
1 None leek, washed, thinly sliced
1 clove garlic, minced
5.25 oz Arborio rice
1/2 cup dry white wine
3 cups hot chicken stock, mixed with 3 cups water
1/2 lb cherry tomatoes, halved
2 oz Parmesan cheese, grated
2 tbsp fresh chives, snipped

Preparation

Melt 2 1/2 tbsp butter over high heat. Saute chopped bacon, leek and garlic for 4-5 mins, until tender. Add rice and cook, stirring, for 1 min. Add wine and cook for 1-2 mins, until almost evaporated. Add hot stock mixture to rice, 1 ladleful at a time, stirring, until all liquid has been absorbed and rice is tender, about 20 mins. Add tomatoes around 10 mins before end of cooking time.
Remove from heat and mix in remaining butter, Parmesan and chives. Season to taste. Top with crispy bacon.