Ingredients: 200 grams bacon, 1 onion, 2 garlic cloves, thyme, 1 leek, dash of white wine, 250 grams risotto rice, 750 ml stock, 100 grams grated cheese,

Number of persons: 3

Bake 200 grams diced bacon to crisp. Scoop it from the pan and keep aside. Bake in the remaining fat 1 chopped onion with 2 finely chopped garlic cloves and some thyme until the onion is soft. Add 1 sliced ​​leek and cook until the leek is soft. Add a splash of white wine and let the alcohol evaporate. Add 250 grams risotto rice and stir. Gradually add 750 ml stock, with occasional stirring, and cook the risotto rice in 20 minutes until done. Stir in 100 grams grated cheese and add the bacon to the pan. Heat through thoroughly and let the cheese melt. Enjoy!