Heat the olive oil in a large pot or deep pan. Fry the bacon over medium heat until crispy. Remove and set aside.
Sauté the vegetables:
Sauté the onion and garlic in the bacon fat until translucent. Then add the leek and sauté for 3–4 minutes.
Add the rice:
Stir in the risotto rice and toast for 1–2 minutes until lightly translucent.
Deglaze:
Deglaze with white wine (if using) and reduce while stirring.
Gradually add the stock:
Add the hot stock to the rice ladleful at a time, stirring frequently and only adding more stock when the previous stock has been absorbed. This process takes about 20 minutes.
Finish:
When the rice is cooked but still slightly firm to the bite, add the bacon again. Stir in the butter and Parmesan cheese. Season with salt and pepper.
Serve:
Serve immediately hot, with a little extra Parmesan on top.
🍷 Tip:
A dry white wine like Pinot Grigio or a light Grüner Veltliner goes well with this dish.
If you’d like a vegetarian version, you can replace the bacon with roasted mushrooms or smoked tofu.
