Saffron Risotto with Bacon
Risotto • World
Description
Saffron Risotto with Bacon
Ingredients
- Nerone Rice 10 oz
- Onion 2 heads
- Semi-Smoked Sausage 5 oz
- Dry White Wine to taste
- Butter 5 oz
- Chicken Broth to taste
- Salt to taste
- Grated Pecorino Pepato Cheese 0 oz
- Ground Black Pepper to taste
- Saffron a pinch
Step-by-Step Guide
Step 1
Soak the saffron in warm water. Finely chop the onion. Cut the bacon into small strips.
Step 2
In a skillet, fry the bacon over medium heat until crispy, about 5 minutes. Transfer the bacon to a plate. Add 40 grams of butter to the skillet, then add the onion and cook until soft, about 4 minutes. Add the rice and cook for 1 minute. Splash in some white wine and let it evaporate. Cook the rice for 20 minutes, stirring occasionally and adding hot broth as needed.
Step 3
Remove from heat, add the remaining butter, saffron, bacon, Parmesan, and season to taste. Cover and let sit for 2 minutes. Serve hot.
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