Risotto with Leeks and Bacon

For the risotto with leeks and bacon, cut the bacon into cubes and leeks into slices – fry both in a little butter until the bacon has slightly colored.

Add the rice and stir-fry. Then pour in white wine. Dissolve the bouillon cube in hot water and add some liquid to the rice to cover it.

Once the rice has absorbed the liquid, add some soup stock and stir regularly. Repeat until the rice is cooked. Grate the Parmesan cheese and chop the parsley.

Fold in the cheese and parsley and season if necessary.

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