Pour the stock into a saucepan and keep hot over medium heat.

Place a large saucepan over high heat and spray with cooking spray.

Add the bacon and fry until crisp. Remove bacon from pan, cover to keep warm and set aside.

Reduce the heat to medium, spray with more cooking spray and cook the leeks for 5-10 minutes or until softened.

Add the dry rice and stir-fry for 1 minute, then add the chicken and a pinch of saffron if using.

Add the hot chicken stock, a ladleful at a time stirring until the rice absorbs the liquid before adding more.

Cook for 20-25 minutes or until the rice is tender and the risotto has a creamy consistency.

Stir in the bacon and season to taste if desired.

Divide between four warmed bowls and sprinkled with chopped chives to serve.