Summary

Ingredients

• 370 g rice (arborio)
• 3 shallot (s)
• 3 clove (s) garlic
• 3 bay leaves
• 1 liter chicken broth
• 200 ml white wine
• 100 grams bacon
• 50 g butter
• 3 tablespoon parmesan
• 5 tablespoon olive oil
• salt and pepper

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Instructions

1. Melt the butter in a saucepan. Sweat the finely chopped shallots and the chopped garlic in the butter. Add the rice and let it turn to glass. Add the bay leaves, pour in the broth and wine. Stir occasionally and let cook for 18-20 minutes. Caution: You always have to add a little more broth, otherwise there is a risk of scorching.
2. Cut the bacon into cubes and fry until crispy. Add the parmesan and olive oil to the risotto and season with salt and pepper. Fold the bacon under the risotto just before serving.