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Creamy risotto, crispy bacon
4
35min
Citterio
A rich and creamy risotto where the sweetness of caramelized shallots meets the savory crunch of crispy bacon. Stracchino and Parmesan complete the dish with a smooth, velvety finish.
320 g Carnaroli or Arborio rice
160 g diced bacon
150 g stracchino cheese
2 medium shallots
40 g grated Parmigiano Reggiano
About 1 liter hot vegetable broth
1/2 glass dry white wine
1 teaspoon brown sugar (optional, for caramelizing)
30 g butter
Extra virgin olive oil
Salt and pepper to taste
Finely slice the shallot and cook it gently in a pan with a drizzle of olive oil for 8–10 minutes. Add a pinch of salt and, if desired, brown sugar. Cook until soft and lightly golden, then set aside.
Make the bacon crispy: in the same pan (without adding fat), cook the bacon until nicely crisp. Drain on paper towels.
In a saucepan, melt half of the butter with a drizzle of olive oil. Add the rice and toast it for 2 minutes until glossy. Deglaze with white wine and let it evaporate. Gradually add the hot broth, stirring and allowing it to be absorbed before adding more (about 16–18 minutes). Halfway through cooking, add the caramelized shallot. In the last 2 minutes, stir in the stracchino by spoonfuls.
The final touch: for a perfect creamy finish, add the remaining butter and Parmigiano Reggiano off the heat. Stir vigorously until creamy and fluid (“all’onda”). Season with salt and pepper and serve immediately, topping with crispy bacon and an extra sprinkle of Parmesan.
Bacon
The new Bacon from Casa Citterio is a 100% Italian product, naturally smoked with beech wood. The handly 80-grams packaging contains 8 slices placed in two compartments that can be separately opened for maximum freshness without waste. Great for a tasty burger, a savory breakfast or for a Sunday brunch.
