Bacon and Leek Risotto with Crispy Chicken

by Sewerranger July. 22, 2015 2419 views

It's been quite some time since I last posted something. I've been way too busy with life to keep up with this. I hope to start contributing regularly again soon. I figure the best way to start out again is with a food post (cooking is one of my favorite things to do and something I make time for no matter how busy I am). Here's a little recipe I came up with using some random things I had around my house.


Bacon and Leak Risotto with Crispy Chicken
Ingredients:
1 cup arborio rice (or whatever you prefer to make your risotto with)
4 cups chicken broth
2 leaks
1/4 lb of bacon
2 chicken thighs
salt
pepper
rosemary
thyme
basil
Directions: The first step is to bring your chicken stock to just below a boil and keep it there. Next dice your bacon into small pieces and then render the fat in a pan. Once the bacon is crispy, remove it and place on a paper towel covered plate to drain. Chop up your leeks up and saute them in the bacon fat. Once they're cooked, you can remove them.
Add a little bit of oil to your pan if you need it and then cook the arborio rice. Let it cook until it becomes translucent. Add a splash of white wine and let the risotto absorb it. Spoon the hot broth onto the rice a 1/2 cup at a time and stir so that it absorbs it and then add more. Continue until the rice is cooked.
While the rice is cooking begin working on the chicken. Spice heavily with all the seasonings and cook, skin side down in a heavy cast iron pan. Keep it skin side down so that the skin gets crispy. Flip and bake in an oven at 350F for about 20 minutes.
Right as the risotto gets finished, fold in the bacon and leeks. Top with parmesan cheese.



You can find all of my recipes here [photoblog.com]

Some homemade bacon. I've found it's cheaper and taste better to just make it at home. It's not very hard either as long as you've got a smoker you can do it.

Cook on low heat so that the fat renders and the bacon gets crispy.

Chop the bottom and tops off of your leeks. I like to keep them in my freezer with other vegetable odds and ends. When I get enough I make stock out of it and just freeze the stock. It really comes in handy and taste much better then anything you can buy.

Don't forget to clean the leeks! Leeks are grown in sandy soil and really need a good washing before you cook/eat them.

You can see my broth in the background. Here I'm cooking the rice in the same fat that was rendered from the bacon.

A little bit of Pino Grigio for some flavor before I add the broth.

A little bit of cheese to finish it off.

Make sure to cook the chicken skin side down until you get a nice crispy brown skin. Flip them over and finish in the oven.

The finished product.

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Stefan Fletcher 5 years, 3 months ago

I see we cook rice in the same way. This went into my favourites - just the kind the meal I love. One of my favourite quick garnishes is steamed leaks (they have to be allowed to dry first) cut in half lengthways, gently braised in a skillet, add a touch of dry white wine, and crumble a chicken stock cube (industrial, I know) and a pinch of something spicy (paprika or tabasco depending on the mood). It goes equally well with poultry or white fish..

5 years, 3 months ago Edited
Marilyn Grimble 5 years, 4 months ago

I can smell that bacon from here.
Your dishes are fantastic, but far from calorie free!

5 years, 4 months ago Edited
Fatfatcats 5 years, 4 months ago

Hungry!

5 years, 4 months ago Edited
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