Risotto with Zucchini and Bacon
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g rice (risotto rice)
- 40 g butter
- 0.5 ½ onion (s), finely diced
- 1 large zucchini, green, diced
- 150 g bacon, smoked, diced
- Pepper, black, freshly ground
- 1 bag saffron (small )
- 1 liter meat broth
- 0.5 ½ cup white wine
- 30 g parmesan, rated
- 20 g butter
Print Recipe
Pin Recipe Instructions
- Bring the meat stock to a boil in a small saucepan.
- Fry the finely diced onion in 40 g melted butter in a large saucepan until golden brown. Add the diced bacon and zucchini and fry everything together. Now add the rice and fry for about 2 - 3 minutes until it becomes transparent (in Milanese dialect they say that the rice is roasted). Deglaze with white wine and let the liquid reduce. Now season with saffron and pepper and add some meat stock (approx. 2 ladles full). Always stir slowly. Reduce the liquid, then add some meat stock again. Repeat until the broth is used up (should take between 15 and 20 minutes). As soon as the rice is cooked, remove the pan from the stove. Add 20 g butter and melt. Finally add the parmesan and stir in. Serve immediately.
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