Summary

Ingredients

• 160 g risotto rice
• 1 onion (s)
• 3 small potatoes
• 1 shot white wine
• 600 ml vegetable stock, stronger
• 50 g parmesan, freshly rated
• 50 g bacon, diced
• 2 sprigs rosemary, finely chopped
• 1 teaspoon olive oil
• 1 tablespoon butter
• Pepper, black

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Instructions

1. Peel the potatoes, cut into very fine cubes and mix with the chopped rosemary. Finely dice the onion as well.
2. Heat the stock in a separate saucepan.
3. Heat the butter and oil and fry the rosemary potatoes with the bacon and diced onions. Add the rice and cook until translucent while stirring. Deglaze with a dash of white wine and stir until it has evaporated. Then gradually add the hot stock so that the rice is always just covered with liquid.
4. The risotto should have a creamy consistency and the rice grains should still have a bit of bite.
5. Finally stir the freshly grated parmesan into the risotto and season with black pepper.