His version is below:
1 1/4 cup Abborio Rice
4 strips of bacon, cut up into small pieces & cooked
1 leek, sliced
2 garlic cloves, minced
1 green or red bell pepper, diced (or use smaller peppers and use a variety of colors)
3 1/2 cups chicken stock, hot (don't try to make risotto with cold chicken stock)
1/4 - 1/2 cup Parmesan cheese, grated
4 TBLS butter
1 TBLS olive oil
salt & pepper to taste
Cut the top and bottom of the leek off. One tip we got from the recipe was to slice the leek in half lengthwise and then slice them, so as they cook they fall apart easier.
Fry the bacon pieces. As they cook add in the leeks, garlic and peppers. DRAIN... DRAIN!
In another pan, add olive oil & rice, let it cook for a minute on medium heat. Turn the heat down to low and add half of the chicken stock, cook until absorbed. Add the remainder of the stock over the next 15 - 20 minutes. Stop adding liquid when the rice is soft but has a bit of bite to it.
Add in the leek mixture, stir all of the ingredients together. Cook on medium heat for about 4 minutes. Remove the pan from the heat and add in butter & Parmesan cheese, cover and let sit for 3 minutes. Serve and enjoy.