A risotto is a complex dish that’s worth the effort every time. It’s the kind of dish that makes you want to slow down, pour a glass of wine, and enjoy the cooking process at home. The rhythm of stirring and ladling broth is like a form of meditation, the quiet before the storm of a hungry family at the dinner table or the raucous laughter and comradery of friends.
We’re taking that cozy, comforting feeling to the next level with this recipe! Inspired by January’s Cheese of the Month, our New World Cheddar, this dish balances the smoky saltiness of thick-cut bacon and the gentle sweetness of leeks with the savory, melty cheese.
If you’re looking for a cozy meal that will keep you warm against winter’s chill, this is it! Grab your favorite ladle and pour a glass of crisp white wine, and let’s get cooking.
Cheese of the Month: New World Cheddar
What makes New World Cheddar the perfect centerpiece of this dish? It’s the depth of flavors this cheese provides, a combination of sweet and savory that melts in your mouth. A bite begins with a robust profile that you’d expect from an artisan mild cheddar, but as the flavor lingers, it unfolds into a mild sweetness that completely changes the dynamics of the dish. It’s this unique journey across your palate that inspires the accompanying main ingredients—the leek and bacon.
Because the cheese melts so evenly and smoothly, it combines with the rice without becoming too oily or clumping together. The velvety texture coats each grain of rice, ensuring each mouthful is just as creamy and delicious as the last.
Ingredients
Leek, Bacon, & Cheddar Risotto
□ 4 cups thick-cut bacon, chopped
□ 2 leeks, white and light green parts only, thinly sliced
□ 1 cup Arborio rice
□ ½ cup dry white wine (Sauvignon Blanc or Pinot Grigio are our suggestions)
□ 4 to 5 cups warm chicken or vegetable broth
□ 1¼ cups New World Cheddar, freshly grated
□ ¼ cup Parmesan cheese, freshly grated
□ ½ teaspoon Dijon mustard
□ ½ cup heavy cream (optional, for a creamier risotto)
□ Freshly cracked black pepper, to taste
□ Salt, to taste
□ Optional garnish: sliced scallions or chives
Lemon Roasted Broccoli
□ 2 large heads broccoli, cut into medium florets
□ 2 to 3 tablespoons olive oil
□ 1 teaspoon kosher salt
□ ½ teaspoon freshly cracked black pepper
□ Zest of 1 lemon
Instructions
Roast the Broccoli
1. Preheat your oven to 425 degrees Fahrenheit.
2. Spread the broccoli on a sheet pan in a single layer.
3. Drizzle with olive oil and toss to coat evenly.
4. Sprinkle with salt and pepper.
5. Roast for 15 minutes, flipping once halfway through, until the edges are golden and just tender.
6. Remove the broccoli from the oven and immediately finish with the lemon zest. Set aside.
Make the Risotto
1. Warm broth over low heat and keep warm.
2. Cook bacon until just crisp. Remove the bacon with a slotted spoon and set it aside. Reserve about 1 tablespoon of bacon fat.
3. Cook leeks gently until very soft and lightly sweet.
4. Stir in the rice and cook until the edges are slightly translucent.
5. Add wine and cook until absorbed.
6. Add the broth one ladle at a time, stirring until absorbed, creamy, and tender.
7. Remove from heat. Stir in the New World Cheddar, Parmesan, Dijon mustard, and black pepper.
8. If desiring a creamier consistency, gently stir in the heavy cream for a richer flavor.
9. Adjust salt carefully to your preference. Rest for 2 minutes, then stir gently.
10. Spoon the risotto into shallow bowls, and top generously with the reserved crispy bacon and a sprinkle of chives and scallions, if desired.
11. Serve the lemon roasted broccoli alongside the risotto or gently tucked into the bowl.
Cooking tips
The heavy cream is optional. The melted New World Cheddar is often creamy enough on its own, but the heavy cream can add extra richness without overpowering the cheese.
Keep the lemon zest on the broccoli, not the risotto. This preserves the cheese’s natural nuanced finish, and the fresh broccoli allows you to cleanse your palate between each flavorful bite.
Leftovers reheat well on the stove with a splash of broth or cream. Risotto is best eaten hot and fresh, but your leftovers can still be tasty when reheated properly. Instead of the microwave, reheat your risotto on the stove with some broth or cream to loosen it up.
Gather around the dinner table
This New World Cheddar, Leek, & Bacon Risotto is rich, balanced, and a future favorite among your friends and family. It’s the perfect centerpiece for a Friday night dinner party or Sunday family meal with snow falling outside. The flavors are sophisticated enough to impress your foodie friends while still being familiar enough to satisfy younger, pickier eaters.
We would love to know how you bring this recipe to life in your kitchen! Did you pair it with a crisp white wine? Did you add your own twists and flavors? Snap a photo of your cozy winter meal and share it with us on social media. After all, the best meals are the ones that we can share with others!
