Cahill’s Smoked Cheddar with Crispy Bacon and Leek Risotto

When Italy collides with Ireland to create an Irish version Risotto. Cahill’s Smoked Irish cheddar and Irish bacon is added to this creamy Italian dish to give it an extra kick. It is a hearty, warming dish, rich with the flavours of the broth used in its making.

Ingredients

• 2 full cups of Riso Gallo risotto
• 850ml of low salt chicken stock
• 50g butter
• 1 glass of white wine
• 3 cloves of garlic (diced)
• 1 onion diced
• 30g gran Padano cheese grated
• 30g Cahills Smoked cheese grated
• 3-4 slices smoked bacon
• 1 small leek (sliced fine)

Method

1. Cut the bacon slices into lardons and fry in oil for 4-5 mins until crisp
2. Once crisp remove from the pan
3. In a pre-heated pan add a knob of butter, onions, leek and chopped garlic, sweat off for 5 mins under medium heat
4. Add the Riso Gallo rice to the pan and coat until transparent
5. Add a glass of white wine and stir until evaporated
6. Add a ladleful of the chicken stock and stir
7. Add more when necessary and continue this for 20 mins
8. After 20 mins add the grated gran Padano, knob of butter and the grated Cahills Smoked cheddar
9. Top with the pre-cooked crispy bacon and microgreens
10. Serve and Enjoy!