Taleggio risotto with bacon

Step 1

Bring 750ml of water to the boil in a kettle and let the stock cube dissolve in the boiled water. Cut the leek in half lengthwise and then into thin strips. Rinse the leek strips in a colander under the tap. Peel and coarsely chop the garlic.

Step 2

Heat a wok or large saucepan and add 1 tbsp olive oil. Add the leek and garlic and stir-fry for 1-2 minutes. Add the bacon and fry for 3-5 minutes until the bacon is browned and the leek is soft. Wash the baby spinach thoroughly in a colander and drain.

Step 3

Reduce the heat slightly, add the risotto rice and cook, stirring, for 1-2 minutes until the rice grains are translucent.

Step 4

Pour 1 tablespoon of stock into the risotto and cook, stirring, until the stock has been absorbed by the rice. Repeat adding the stock and cook the risotto for 20-25 minutes. You may not need all of the broth. At the end, add the baby spinach to the risotto. Cut the crust off the Taleggio and cut the cheese into cubes.

Step 5

Finely grate the Italian hard cheese. Cut the chives into thin rings or use scissors.

Step 6

Remove the pan with the risotto from the heat as soon as the rice is al dente. Stir in the Taleggio, grated cheese and chives. Taste and season with salt and pepper. Tip: for an extra creamy texture you can stir 1 tbsp butter into the risotto.