October 28, 2018

Bacon risotto

I am huge fan of making risotto. It is not a difficult dish to make, it "only" requires, that you have approx. 30 minutes, where you have to be present in the kitchen, as you have add in the liquid stock little by little.

I have found this recipe on bacon risotto in a the free magazine called " Kulør, issue October 2018". Instead of frying the onion and risotto rice in oil, I used butter. And I as I could not find dried boletus in my supermarket, I used a selection of dried forest fungo as alternative.

I did also change the way of adding in the vegetable stock from all the stock in one go to addition of the vegetable stock little by little compared to the original recipe.

Bacon risotto: - 2-3 servings
  • 140 - 150 bacon squares
  • 10-15 g butter
  • 1 onion- finely chopped
  • 1 clove of garlic - finely chopped
  • 2 dl risotto rice
  • 1 handfull of dried forest fungi - medium chopped
  • 1 dl white wine
  • 7 dl vegetable stock
  • 3 tablespoon butter
  • 50-75 g parmesan - grated
  • chives
  1. Start by frying the bacon squares on a frying pan, this takes approx 15 minutes.
  2. Melt the butter in the cooking pan.
  3. Fry the onion and garlic in the butter.
  4. Add in the risotto rice, and let them fry for 1-2 minutes.
  5. Add in the white wine. Let the rice absorb the white wine.
  6. Add in the chopped dried fungi.
  7. As starting point add in 2 dl vegetable stock.
  8. Afterwards add in the vegetable stock little by little, let the rice absorb the liquid, before the next portion is added.
  9. Stir regular during this part of the cooking process.
  10. After the addition of all the vegetable stock, add in the butter and most of the Parmesan cheese. Stir until the butter and cheese are melted into the risotto.
  11. Pour the risotto into individual serving dishes.
  12. Decorate with fried bacon, slices of Parmesan cheese and chives.
  13. Enjoy with a good glass of white wine.

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