A wonderful Italian Milanese risotto with delicious bacon, the addition of saffron gives it an irresistible taste and smell. It is simple and quick to prepare, and here is how I make it! Follow recipe.
Ingredients: simple, totall time: 35 min.,2 servings
200 ml g Carnaroli rice/ or Arborio
50 g bacon cubes/ or pork cheek bacon
2 cloves of garlic/ minced-optional
1 bag of saffron/ 0.125 g
500 ml of vegetable broth/ 1 cube for soup + 500 ml water
1/2 glass of white wine/ 100 ml
1/2 onion/ thinly sliced into ribs
40 g Parmesan/ grated
40 g butter
salt and pepper to taste
1 teaspoon dry parsley/ or to taste
Preparation:
Prepare all the ingredients as described above.
Add little oil into a large pan, and chopped bacon, fry until golden brown.
Then add thinly sliced onion, stir, simmer for 2 minutes until transparent.
Pour little wine, wait for the alcohol to evaporate.
Immediately add minced garlic and butter, stir.
As soon as the garlic starts to smell, and the butter is melted, add a cup of rice.
Simmer rice for about 2 minutes, then add 1/2 the broth and stir well. Season with little salt and pepper to taste.
Let the rice simmer for about 12 minutes, until it swells, then add the second 1/2 of the broth, stir all ingredients well.
Simmer for about 15 minutes.
5 minutes before the end, add saffron and grated Parmesan cheese. Mix everything well for about 1-2 minutes.
Sprinkle with dry parsley to taste.
Serve warm.
Buon appetito!
NOTE:
Italians usually make russet Milanese without garlic, but I add it because it is a perfect combination and gives a great taste, you are not obliged to add it.
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