Bacon and Leek Risotto

Yields 4 servings

Prep Time: 5 minutes

Cook Time: 20 minutes



  • 2 cups leeks, white & pale-green parts only, thinly sliced
  • 1 tablespoon olive oil
  • 10 strips bacon, diced
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 4½ cups low-sodium chicken broth
  • 1 tablespoon butter
  • 3 tablespoons fresh Italian parsley, finely chopped
  • 2 tablespoons Parmesan cheese, grated, plus more for garnish
  • Salt & pepper, to taste
  • Fresh Italian parsley leaves, for garnish


  1. WASH the leeks to remove any dirt. Chop into thin slices and set aside.
  2. SELECT Sauté/Brown on the Cosori Pressure Cooker, Adjust to “More/High”, and press On/Start. Allow the cooker to heat up.
  3. ADD the oil and bacon to the preheated pressure cooker. Cook until bacon is crispy, about 10 minutes. Drain and set bacon aside.
  4. ADD the chopped leeks to the pressure cooker, reserving ⅓ for garnish, and cook until soft, about 5 minutes.
  5. ADD the rice and cook for 2 minutes, stirring occasionally.
  6. POUR in the wine and cook until all the wine is absorbed by the rice, about 2 minutes.
  7. ADD the chicken broth and mix well.
  8. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.
  9. SELECT Manual, Adjust pressure to Level 6, set time for 6 minutes, and press On/Start.
  10. QUICK RELEASE when done cooking and carefully remove the lid. Carefully remove the inner pot from the cooker to prevent overcooking.
  11. STIR in the butter, parsley, Parmesan cheese, and cooked bacon.
  12. SEASON to taste with salt and pepper.
  13. SERVE in bowls and garnish with parsley, grated Parmesan, and the reserved leeks.