Risotto with bacon and leek

Make broth of 700 ml of boiling water and the 2 chicken stock capsules.

Sprinkle the bacon strips with salt and pepper and oregano. Heat the oil and fry the bacon strips crispy and brown. Add the onion and fruit for another 5 minutes.

Add the risotto rice and stir until everything is well mixed. Pour in the hot stock little by little and at high speed always let the rice pick up before adding new broth.

When all the broth has been used and the rice is almost al dente, add the thinly sliced ​​leeks. Let it warm up for a few minutes and finally stir in the cheese or serve it separately at the risotto. Grind a little pepper or nutmeg.