BLT RISOTTO

BACON , LEEK AND TOMATO RISOTTO
This is delicious .......

Remove the tail ends of 8 bacon rashers , roll up the rashers and secure them with a tooth pick .
Dice the tail ends of the bacon
Place in the refrigerator until needed .
Preheat your oven to 200 deg C .
Bring 1 litre of chicken stock to a gentle boil .
Heat 1 tbs of rice bran oil in a pan over a med high heat , stir in the diced bacon pieces and add  1 finely chopped leek ( white part only ).
Stir the leek and diced bacon , until the leek softens and the bacon colours a little .
Add 1 dsp of minced garlic and 300gm of aborio rice , continue to stir through
Add 60 ml of dry white wine and stir till the wine is absorbed .
Now add the stock a ladleful at a time , stir until absorbed between additions , until rice is al dente ( approx. 15 mins).
Meanwhile place the bacon curls on a baking tray with vine ripened cherry tomatoes , give a little spray of cooking oil and a sprinkle of sumac .
Roast for 10 minutes or until tomatoes are softened and bacon crispy.
Stir through a few remaining cherry tomatoes into the risotto with a little parsley and shaved  parmesan cheese .
Enjoy !