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Risotto

chef.alexande's picture
<p><a href="http://www.flickr.com/photos/avlxyz/3242824038/">Image Credit</a></p>
Ingredients
  Bacon (streaky) rashers 1⁄2 Pound, rinded
  Onions 1⁄2 Pound, skinned and thinly sliced
  Long grain rice 10 Ounce
  Stock 1 1⁄2 Pint (Use Well Flavored)
  Salt To Taste
  Pepper To Taste
  Parsley 1 Teaspoon
Directions

GETTING READY
1) Preheat the oven to 375°F.
2) Use a sharp knife or scissors and chop bacon into small cubes.

MAKING
2) Take a frying pan and add bacon pieces in it. Heat gently, allowing all of the greasy fat to run off into the pan.
3) Cook bacon, Use a slotted spoon and remove the bacon from the pan and set aside.
4) Now add onion, parsley and rice to the pan and fry in the bacon fat, until browned. Add stock and bring the mixture to a boil.
5) Add seasonings as per taste and transfer the mixture to casserole that has a tight lid.
6) Bake in the preheated oven ( 375°F) for about 40 minutes. Once done, add bacon and stir well.

SERVING
7) Allow the risotto to cool slightly and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Meat
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
4

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