Bacon, creamed leek & celery heart risotto

ANTHONY TELFORD
Last updated 05:00 08/01/2014
risotto
JENNIFER SOO/Fairfax AUS
RISOTTO: This is the perfect thing to cook for a relaxed family occasion.

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Anthony Telford, head chef of Sydney's Public Dining Room, loves to tinker with the latest in food trends but turns to simple when cooking for his large family.

RISOTTO OF BACON, CREAMED LEEKS AND CELERY HEART

For the chicken stock
1kg chicken necks and carcass
1 brown onion, peeled and coarsely chopped
3 sticks celery, coarsely chopped
1 carrot, coarsely chopped
2 bay leaves
For the creamed leeks
2 leeks
2 tbsp macadamia nut oil
2 tbsp mascarpone cheese
salt flakes
For the risotto
pale centre sticks (heart) of 1 bunch celery
4 tbsp macadamia nut oil
6 slices streaky bacon (speck), chopped
6 slices pancetta, chopped
1 small brown onion, peeled and chopped
2 cloves garlic, crushed
500g risotto rice (arborio, vialone nano or carnaroli)
1 cup dry white wine
6 cups hot chicken stock
100g parmesan cheese, finely grated
salt flakes, to taste
1/2 bunch chives, snipped
1 punnet micro parsley leaves, optional

1. For the stock combine all ingredients in a stock pot and cover with 3 litres of cold water. Place on high heat and bring to the boil then reduce heat to a simmer and remove any scum that has floated to the surface. Cook over low heat for 2-3 hours then remove from heat and set aside for 1 hour. Strain and reserve stock.

2. For the leeks trim and discard outer firm leaves then halve lengthways and slice thinly. Rinse thoroughly in a colander then drain well. Heat oil in a pan over low heat, add the leeks and cook for 20-25 minutes, stirring frequently so leeks don't brown then remove from heat and stir in mascarpone and salt to taste.

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3. For the risotto finely slice the pale centre sticks of celery and reserve some of the leaves. Heat macadamia oil in a large saucepan over medium heat and add bacon and pancetta and cook until crisp. Add onion and garlic and cook until onion is tender.

4. Then, add rice and stir well to coat the rice with oil then add white wine and stir until wine is absorbed. Add hot chicken stock, one ladle at a time, stirring constantly until stock is absorbed. When all but two ladles of stock have been added, stir in leeks, sliced celery heart and parmesan with salt to taste. Remove from heat and stir well adding a little more stock, if necessary. Stir in chives and serve topped with torn celery leaves and micro parsley.

- Good Food

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