In a large pan, warm 2 tablespoons of oil, and gently fry, 1 diced onion until soft.
Add 6 rashers of diced, streaky bacon and continue to cook until just turning golden but not brown.
Add 1.4 litres of chicken or vegetable stock (2-3 cubes) and 3oz of risotto rice. Stir well.
Bring to the boil then simmer for 10 minutes. Stir well. Cook for another 10 minutes.
Add 12oz diced potatoes, bring back to the boil then simmer for 20 minutes.
Add 3 finely sliced leeks and continue to simmer for another 15 minutes.
Add 1/4 pint of milk, heat through.
Check for seasoning and add salt and pepper if required.
If you have it, a teaspoon of chopped fresh tarragon or 1/2 teaspoon of dried, helps to add more flavour.
Thicken with cornflour, mixed with water to a slurry, to desired thickness.
Have a lovely weekend everyone.