Recipe courtesy of Diane Seed

Bacon and Onion Risotto

Save Recipe
  • Yield: Serves 4
Share This Recipe

Ingredients

Directions

  1. Melt the butter in a large pan and cook the bacon and onion until the onion starts to color. Add the rice, stir around the pan for 5 minutes and pour on the wine. Let it evaporate then start adding the boiling stock a ladle at a time, waiting for the liquid to be absorbed before stirring in more. After 15 to 20 minutes the risotto will be cooked al dente. Remove from the heat and stir in the Parmesan and freshly ground black pepper. Serve at once.
15m Easy 98%
CLASS
6m Easy 99%
CLASS
9m Easy 99%
CLASS

7m Easy 99%
CLASS
29m Easy 96%
CLASS
11m Easy 95%
CLASS