Not too difficult to prepare, but it needs a bit of time and patience and stirring, stirring, stirring....
Ingredients for 4
Oil for frying
30g Butter
1 onion, finely chopped
1 garlic clove, crushed
4 rashers of back bacon, finely chopped
250g risotto rice, Carnaroli or Arborio
Chicken stock, fresh cube or concentrate, made up to 1 litre
150ml white wine
6 rashers of bacon
12 cherry tomatoes, take the stalks off if you prefer
50g grated Parmesan
30g Butter
Method
Heat a little oil and 30g of butter in a pot and fry the onion gently for a few minutes until soft, but without colouring, now add the garlic and the bacon and fry everything together.
Add the rice and stir well, the grains of the rice must be covered with the oil and butter mixture, after a minute or so it will look slightly translucent.
Now stir in the white wine.
Turn down the heat to a simmer. The rice must not cook too quickly.
Then add the stock a couple of ladles at a time, stirring each lot in until it is completely absorbed.
Attention the stock must be hot as well, otherwise the Risotto is going to be cloggy.
Keep adding ladlefuls of stock and keep stirring the risotto until it is creamy but still retains a little bite (you might not need to use all of the stock).
When the Risotto is finished (usually after 15-20 minutes), stir in the grated Parmesan and the Butter.
Cover the pan with a lid and allow the Risotto to rest for about 10 minutes.
In the meantime preheat the oven, 200°C.
Place the 6 rashers of bacon on a baking tray and bake until crispy and brown.
At the same time place the tomatoes in an ovenproof dish, sprinkle with olive oil and salt and bake them for about 15 minutes or until tender.
This requires the same time as the preparation of the Risotto.
Fill the risotto into a deep plate, place tomatoes and bacon on top and enjoy.
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