Leek and bacon risotto

First, if it isn't already, cut the smoked bacon into cubes. Place it in a pan (the same one in which you will then cook the risotto) and, without adding extra seasonings, brown it for a few minutes.

Using a slotted spoon, remove the bacon, leaving the fat in the pan . Transfer it to a plate and set aside.

Clean the leeks by removing the roots, the final dark green part and the outermost layer, then rinse them under running water before cutting them into rather thin slices.

Place them in a pan with the bacon fat, add a pinch of salt and cook over medium heat until they have softened. It will take about ten minutes.

Transfer 2/3 of them into the bowl of an immersion blender and blend them until they become creamy. Keep this preparation aside too.

Add the rice to the pan with the leeks and toast it for 2 minutes before blending with the white wine . Start cooking by adding boiling vegetable broth in sufficient quantity to always cover it flush. Cooking, based on your tastes and the type of rice used, takes about 16-18 minutes . Remember to add salt .

Once cooked, first add the leek cream and then, off the heat, stir in the butter and parmesan . Distribute on plates and complete with the browned bacon at the beginning.