Risotto with leeks, bacon and hazelnuts

Let’s continue, without delay, with the recipes for the Christmas dinner! This year we propose a tasty risotto with leeks, enriched with crisp slices of bacon and hazelnuts 🙂 .
Risotto with leeks bacon rice hazelnut

If you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli and tagging our profile @fratelliaifornelli.


Risotto with leeks, bacon and hazelnuts

Cuisine Egg free, Gluten free
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 6 people
Difficulty Easy


  • 500 g of risotto rice Roma
  • 100 g leeks
  • 150 g of bacon
  • 2-3 shallots
  • hazelnuts
  • black pepper
  • cream


  1. Brown the bacon, remove from pan and lay it to degrease on paper towel.
  2. Cut shallots and leeks into very thin slices and let them brown in a little olive oil.
  3. Meanwhile, put some water to heat.
  4. Add the rice, and sauté it too.
  5. Pour water to cover the rice, adjust salt and pepper; continue cooking until it is ready. If the water level drops too much refill during cooking.
  6. Five minutes before the rice is done stop adding water, wait until the rice has dried and stir in a little cream.
  7. Serve the rice with a couple of slices of bacon and a generous teaspoon of crushed hazelnuts.


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.