Monday, April 06, 2009


serves four

25 grams butter
1 small onion, finely chopped
1 large garlic clove, finely chopped
200 grams smoked streaky bacon, cut widthways into strips
300 grams risotto rice
750 ml hot chicken stock
2 tablespoons chopped fresh parsley
150 grams dolcelatte
salt & freshly ground black pepper

Heat the butter in a saute pan and cook the onion, garlic and bacon for 5 minutes until softened and golden. Stir in the rice and cook for 1 minute. Gradually stir in the stock, cooking for about 20 minutes until the grains are tender and all the liquid has been absorbed. Stir in the parsley and season with a tiny pinch of salt and some black pepper. Roughly dice the cheese and stir into the risotto. Quickly divide the risotto into 4 bowl, before the cheese has completely melted, and finish with a good grind of black pepper.

courtesy of: Lene, Recipezaar, April 4, 2005

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