First, slice leeks into disks about 1 cm thick (or a little less) and soak in cold water for 30 minutes, to remove any soil trapped
between the layers. Drain well. Cut smoked streaky bacon into 3 – 4 cm chunks and fry in a saucepan with a little olive oil until
browned and crispy, remove and set aside. Fry a chopped banana shallot and a crushed clove of garlic (or two) in the same pan until
starting to soften, then add arborio (or carnaroli) rice and toss in the oil to toast. When the rice starts to become translucent,
tip in a glass of dry white wine and simmer until nearly evaporated, then add hot stock in ladlefuls, together with the drained leeks,
and simmer for about 15 minutes, adding stock as required, until the rice is nearly cooked. Add in the bacon and continue simmering
gently for another 5 minutes or so, until the rice is cooked to your taste and most of the liquid is absorbed. Stir in a good knob
of butter and a handful of grated parmesan cheese, season with a few grinds of freshly ground black pepper (it should be salty enough
from the stock and cheese) and serve in warm bowls, garnished with chopped chives and a little more parmesan.