Bacon – Risotto
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 150 g bacon, smoked (cut into very small cubes)
- 1 tablespoon butter
- 1 medium onion (s), finely chopped
- 250 g rice (risotto)
- 750 ml meat stock, approx.
- 2 dl cream
- 100 g parmesan, freshly rated
- 1 tablespoon chives, finely chopped
Print Recipe
Pin Recipe Instructions
- Let the butter warm up in a pan. Add the bacon cubes, fry. Reduce the heat, add the onions, sauté. Add the rice and cook until translucent while stirring. Deglaze with a little bouillon, allow to reduce. Gradually add a little bouillon, cook on a low heat until al dente, stirring frequently.
- Pour in the cream, fold in the parmesan and let it get a little hot again.
- Arrange and sprinkle with chives.
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