Smoked Bacon and Dolcelatte Risotto

1. 1

   Heat the butter in a saute pan and cook the onion, garlic and bacon for 5 minutes until softened and golden.

2. 2

   Stir in the rice and cook for 1 minute.

3. 3

   Gradually stir in the stock, cooking for about 20 minutes until the grains are tender and all the liquid has been absorbed.

4. 4

   Stir in the parsley and season with a tiny pinch of salt and some black pepper.

5. 5

   Roughly dice the cheese and stir into the risotto.

6. 6

   Quickly divide the risotto into 4 bowl, before the cheese has completely melted, and finish with a good grind of black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.