Ingredients Jump to Instructions ↓

  1. 1/4 stick butter

  2. 4 oz. bacon, chopped

  3. 1 large onion, chopped

  4. 2 cups Vialone nano rice (or Carnaroli or Arborio)

  5. 2/3 cup full-bodied dry red wine

  6. 4 cups rich meat stock

  7. Generous 1/2 cup freshly grated Parmesan

  8. Black pepper

Instructions Jump to Ingredients ↑

  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.


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