8 rashers bacon
1 litre chicken stock
1 Tbsp olive oil, plus extra to drizzle
1 leek (white part only), finely chopped
2 garlic cloves, crushed
1 1/4 cups Arborio rice
1/4 cup dry white wine
400g vine-ripened cherry tomatoes
80g grated parmesan, plus shaved parmesan to serve
1 Tbsp finely chopped flat-leaf parsley
40g unsalted butter, cut into 4 pieces
1. Remove tail ends of bacon rashers, roll up and secure with toothpick. Place in fridge until required. Dice remaining bacon.
2. Preheat oven to 200°C. Place stock in pan and bring to boil. Reduce heat to low and simmer.
3. Heat oil in large saucepan. Stir leek and diced bacon 2-3 minutes until soft. Add garlic and rice, stir to coat with oil. Add wine and stir until wine is absorbed. Add stock a ladleful at a time until absorbed between additions, until rice is al dente.
4. Meanwhile, place tomatoes and bacon on a tray. Drizzle tomatoes with oil and season with salt and pepper. Roast for 10 minutes until tomatoes are just soft and bacon is crisp. Remove stalks from tomatoes and stir into risotto with cheese, parsley and butter, then season.
Serve topped with extra cheese and bacon curls.