Make this risotto or use any lefty over risotto you may have and set aside. If you need the recipe visit my web site at www.michaelfeker.com and request my veggie risotto recipe.

While rice is standing, trim leeks and cut diagonally into very thin slices. Dust in cornstarch first. And flash fry until golden brown and set aside as well. Then form small disks from your risotto. Dust in the breadcrumb on both sides.

Heat 1-tablespoon butter in a 12-inch nonstick skillet over moderately low heat until foam subsides. Add rice disks and cook, rotating each once for even browning, until undersides are pale golden, about 8 to 10 minutes, then turn cakes over and add 1/2 tablespoon butter to skillet, swirling to melt butter. Cook, rotating each cake once, until golden, about 5 minutes more, and transfer to plates.

Increase heat to high and add 1/2 tablespoon butter to skillet, then brown bacon, turning over once, about 2 minutes total. Place 2 slices bacon on each rice cake.