Bacon, Leeks and Peas Risotto

You need a strong hand for this recipe-a lot of stirring involved. This was the first time I made risotto and no one better than dear Martha Stewart to learn from. This recipe is from her Everyday Basics magazine. I had bookmarked a few recipes I wanted to try and so had stocked up on all the ingredients i needed. I modified the original recipe by changing a few proportions and not adding any white wine. I also ended up using a lot more stock than she suggested. The key to a creamy risotto is stirring it well as it cooks. I hope you try this it was perfect comfort food and a lovely one dish meal with lots of flavors.

Ingredients (serves 4)
Bacon- four strips cut across into this strips
2 Leeks-white and light green parts, washed and thinly sliced
Arborio rice -1.5 cups
Chicken stock-8 cups (add water if you run out)
Frozen peas-1 cup
Parmesan cheese-1/2 cup
Lemon juice-1 tblsp
salt and pepper to tase

Method
Add stock to a pot, bring to a slow simmer. On medium heat, add bacon to heavy bottomed pan and cook till lightly browned but not crispy. Add sliced leeks and cook till keeks turn soft. Add rice and cook for about a minute till edges of rice look transluscent. Martha said this pre cooking the rice helps the rice cook evenly. Then add 1 cup simmering stock and cook on medium low stirring till liquid is abosrbed. Keep repeating stirring all the while until risotto turns creamy and rice is cooked. After addition of the last broth batch stir in peas. Stir till all liquid is absorbed. Total time from first broth addition to last took me about 30 minutes. Stir in parmesan cheese, remove from heat and cover and keep aside for two minutes. Add lemon juice, salt and pepper to taste. Serve.