Bacon risotto
Bacon Risotto
Ingredients
- Risotto with bacon
- 2 tablespoon butter divided
- 4 slices bacon chopped fine
- 1 medium white onion or 1 large shallot, finely diced
- 3/4 cup red wine you can use white wine also
- 1 1/2 cups arborio rice
- 4 cups chicken broth hot
- 1/4 cup pecorino cheese grated
- 1/4 cup finely chopped parsley
- 1 cup grape tomatoes sliced lengthwise
Instructions
- Saute bacon until crisp. Remove any bacon residue and bacon grease from pan. Save 1 tablespoon of bacon grease.
- Saute onion in bacon grease until soft. Add butter if necessary.
- Add rice until toasted. Add wine and cook for a few minutes.
- Heat broth in a large saucepan on stove and add in very hot broth, one ladle at a time until each ladle has been incorporated.
- Add in olive oil, 1 tablespoon butter, pecorino cheese, stir.
- Add parsley and tomatoes.
Notes
Crunchy Rice
Cook 4 slices bacon
Remove, finely chop, divide.
Add cooked rice to pan and stir fry until crisp. Assembly:
Ladle bean soup into individual bowls. Add in 3-4 grape tomatoes, sliced lengthwise to each serving .
Add in some raw spinach leaves to each bowl. Mix. Top with sprinkle pecorino cheese, crunchy rice and extra bacon bits.
3.2.2885
Cook 4 slices bacon
Remove, finely chop, divide.
Add cooked rice to pan and stir fry until crisp. Assembly:
Ladle bean soup into individual bowls. Add in 3-4 grape tomatoes, sliced lengthwise to each serving .
Add in some raw spinach leaves to each bowl. Mix. Top with sprinkle pecorino cheese, crunchy rice and extra bacon bits.
3.2.2885