Bacon and Onion Risotto

1. 1

   Melt the butter in a large pan and cook the bacon and onion until the onion starts to color.

2. 2

   Add the rice, stir around the pan for 5 minutes and pour on the wine.

3. 3

   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.

4. 4

   After 15 to 20 minutes the risotto will be cooked al dente.

5. 5

   Remove from the heat and stir in the Parmesan and freshly ground black pepper.

6. 6

   Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.