Bacon Risotto
250g bacon, diced
2 tbsps cooking oil
1 cup uncooked long-grain rice
2½ cups chicken broth
4 tbsps butter
3 cloves garlic, minced
¼ cup grated parmesan cheese
Salt and pepper to taste
1. Heat oil over medium heat in a large skillet.
2. Add in bacon and fry until golden brown. Remove from heat and set aside.
3. Heat butter in a large, heavy bottom saucepan pan over medium heat.
4. Add garlic. Sauté until fragrant.
5. Add rice and stir for few minutes to toast it.
6. Reduce heat to medium/low.
7. Add ladlefuls of stock with a pinch of salt and pepper. Keep in stirring until it is absorbed.
8. Carry on adding stock until the rice is soft but with a slightly bite.
9. Remove from heat and stir in Parmesan cheese, remaining butter and bacon.
