Chef Matt Allan started his culinary career in 1995 working at various restaurants and competed in th CPIT Salon Culinaire Restaurant of the year competitions of 2000, 2001 & 2002 obtaining Bronze & Silver medals. Unfortunately due to an injury in 2006 he had to hang up his knives and thought he would never cook again, however he is back and again doing what he loves.
of Matt Allans' cooking demo, or check out this blog post
Bacon and Leek Risotto by Matt Allan.
Click here to download a printable PDF of this recipe
1½ l vegetable stock
1 tbsp olive oil
4 Marlborough bacon rashers, cut into pieces
3 large leeks , chopped
50 g Marlborough Garlic
100 g Marlborough Shallots
300g risotto rice
125ml white wine
50g grated Sherrington Cheese
1 bunch Herbs, chopped
Keep the stock hot in a saucepan. Heat the oil in another large pan and fry the bacon until crisp. Remove from the pan with a slotted spoon and set aside.
Stir in the leeks and soften for 5-7 mins. Add the rice and cook for 1 min. Pour in the wine and keep stirring until it is absorbed. Add the stock, one ladle at a time, stirring and waiting for the rice to absorb the liquid before adding more. Continue for about 20 mins until the rice is just cooked and the risotto has a creamy consistency. Season, then stir through the bacon along with most of the
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