Bacon and leek risotto is a classic-style risotto that leans into warmth and familiarity. Arborio rice releases its starch slowly, creating that signature creamy texture—without cream. Each ladle of broth builds flavor, and the final finish of butter and cheese brings everything together into a silky, spoonable dish.

Why Bacon and Leek Risotto Is the Definition of Comfort Cooking

Risotto is one of those dishes that transforms humble ingredients into something deeply luxurious. It’s not about complexity—it’s about attention, patience, and technique. When bacon and leeks enter the picture, risotto becomes something even more special: smoky, savory, and irresistibly comforting.

Bacon provides richness and depth, while leeks bring a gentle sweetness that melts into the rice. Together, they create a balance that feels indulgent without being heavy. This dish is perfect for slow evenings, cozy dinners, and anyone who wants to experience how simple ingredients can become extraordinary with the right method.

Ingredients

6 slices bacon, chopped
2 large leeks, white and light green parts only, thinly sliced
1½ cups Arborio rice
4½ cups chicken or vegetable broth, kept warm
1 small onion, finely diced
2 cloves garlic, minced
½ cup dry white wine
2 tablespoons unsalted butter
½ cup freshly grated Parmesan cheese
Salt, to taste
Black pepper, to taste
Optional garnish: chopped chives or parsley

Instructions

Heat a large skillet or saucepan over medium heat. Add chopped bacon and cook until crisp. Remove bacon and set aside, leaving rendered fat in the pan.
Add leeks and onion to the bacon fat. Cook gently for 5–7 minutes until soft and translucent, not browned.
Stir in garlic and cook for 30 seconds until fragrant.
Add Arborio rice and stir for 1–2 minutes until lightly toasted and coated in fat.
Pour in white wine and stir until mostly absorbed.
Begin adding warm broth one ladle at a time, stirring frequently. Allow liquid to absorb before adding more.
Continue this process for 18–20 minutes until rice is tender with a slight bite.
Stir in butter, Parmesan cheese, and cooked bacon.
Season with salt and black pepper to taste.
Remove from heat and rest for 2 minutes before serving.

The Science Behind Creamy Risotto

Creamy risotto doesn’t come from cream—it comes from starch agitation. Arborio rice releases starch as it’s stirred, creating a natural emulsion with broth and fat. The final addition of butter and cheese enhances this effect, resulting in a luxurious texture.

Choosing the Right Leeks

Leeks should be pale, firm, and free of blemishes. Always wash thoroughly, as dirt hides between layers. Their mild onion flavor is key to balancing bacon’s smokiness.

Flavor Variations

Mushroom Bacon Risotto: Add sautéed mushrooms
Herb-Forward: Add thyme or rosemary
Extra Rich: Finish with mascarpone
Vegetarian: Skip bacon and use butter and olive oil

Common Mistakes to Avoid

Adding cold broth
Overcooking rice
Skipping the resting step
Over-salting before finishing

Storage and Reheating

Risotto is best fresh, but leftovers can be stored for 2 days. Reheat gently with a splash of broth to loosen texture.