Risotto with Bacon, Basil, and Roasted Tomatoes
Risotto • Italian
Description
Risotto with Bacon, Basil, and Roasted Tomatoes
Ingredients
- Onion 1 head
- Semi-Smoked Sausage 5 oz
- Nerone Rice 5 oz
- Dry White Wine 5 fl oz
- Cherry Tomato Confit 5 oz
- Chicken Broth 25 fl oz
- Mascarpone Cheese Unagrande 3 tablespoons
- Basil 1 bunch
Step-by-Step Guide
Step 1
Preheat the oven to 390°F.
Step 2
Heat 1 tablespoon of olive oil in a pot, add finely chopped onion, and sauté until soft over low heat for 2-3 minutes. Add the diced bacon and fry until golden.
Step 3
Add the rice and stir for a while. Increase the heat to medium and pour in the wine. Cook for a couple of minutes.
Step 4
Warm the broth. Gradually add the broth to the risotto, one ladle at a time, pouring in the next when the previous one has evaporated. Cook until the rice is tender, about 20 minutes.
Step 5
Meanwhile, place the cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Put in the oven for 5-6 minutes until the tomatoes are slightly soft. Transfer to a plate and keep warm.
Step 6
Add the mascarpone to the risotto along with a handful of finely chopped basil. Serve on plates and top with a sprig of tomatoes.
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