|
Ingredients
1 cup of short grain rice
2 ½ cups chicken stock
200g grated mozzarella
100g grated cheddar
100g grated Parmesan
½ brown onion, finely chopped
3 rashers of bacon, finely diced
½ leek, thinly sliced
1 egg
Salt and pepper
Method
In a hot fry pan add a splash of olive oil and fry the onion for 1 minute, then add the rice and fry for 1 more minute.
Add the chicken stock in batches while stirring the rice continuously, when the stock has been absorbed then add another batch until all the stock is cooked into the rice.
Remove from the pan and allow to cool.
Heat a separate fry pan, add another splash of olive oil and fry the bacon and leek together until the leeks are softened, then stir through the cheeses.
Press the cooked risotto into a large pastry cutter (I used 10 cm round) and place onto a baking paper lined baking tray, bake at 200oC for 10 minutes or until the rice has started to brown.
Remove from the oven and “sandwich” together 2 rice circles with the cheese, leek, bacon mix then back in the oven at 200oC for a further 8-10 minutes or until the cheese has melted, then serve.
|
