Bacon and Apple Risotto
Ingredients:
Preparation time: 15 minCooking time: 30 min
Persons: 4Difficulty: LowCost: Low
Introduction:
This Bacon and Apple Risotto is an original and tasty dish from the Italian region of Trentino-Alto Adige where the world-renowned Speck Alto Adige is produced. The combination of the sweet-sour apple and the savory bacon is a match made in heaven that keeps reinventing itself and this Bacon and Apple Risotto can be added to a long list of recipes for salads, pancakes, pies, fritters, burgers, sandwiches and omelets in which these two core ingredients have been brought together. This risotto will treat your palate to a delicate and unusual flavor when the sweetness of the apple is enhanced by the strong and salty taste of the bacon while the Parmesan cheese will add that creamy texture to it. Try not to lick your plate when you are done eating!
This Bacon and Apple Risotto is an original and tasty dish from the Italian region of Trentino-Alto Adige where the world-renowned Speck Alto Adige is produced. The combination of the sweet-sour apple and the savory bacon is a match made in heaven that keeps reinventing itself and this Bacon and Apple Risotto can be added to a long list of recipes for salads, pancakes, pies, fritters, burgers, sandwiches and omelets in which these two core ingredients have been brought together. This risotto will treat your palate to a delicate and unusual flavor when the sweetness of the apple is enhanced by the strong and salty taste of the bacon while the Parmesan cheese will add that creamy texture to it. Try not to lick your plate when you are done eating!
- Apples
2 - Bouillon
vegetable stock, 1 lt - Butter
40 gr - Bacon
diced, 120 gr - Onions
1 - Pepper
ground, to season - Parmigiano Reggiano
40 gr - Rice
carnaroli, 320 gr - Wine
white, 150 ml
For the Bacon and Apple Risotto:
Recipe:
Preparation:
Peel, core and cut the two appels in half.
Cut the halfs in smaller dices and put them in a bowl. Now prepare to chop the onion.
Finely chop the onion and put a saucepan on the heat.
Add the 40 gr of butter. When melted join the chopped onion and let it soften in the butter without browning too much.
In the meanwhile heat 1 lt of water for the bouillon and add 1 cube of vegetable stock. Add the carnaroli rice to the in butter softened onions.
Let the rice fry for 2 minutes until trasparent and then add 100 ml of white wine, leaving the remaining 50 ml to the side. Let the wine boil down at a low heat. Then, wet the rice with a ladle of vegetable broth and add the diced bacon.
Gently stir with a wooden spoon to blend in the bacon and add another ladle of broth to continue the cooking of the rice. Stir the rice on a regular basis.
In the meantime, put the diced apples in a saucepan, moisten with the remaining 50 ml of white wine and a ladleful of vegetable broth.
Let the diced apples cook for a few minutes and turn off the heat when softened. In the meanwhile, gently stir the rice and add broth when needed.
Add the apples with their cooking liquid to the rice when it's halfway through cooking, stir to blend in and let the liquid evaporate.
Continue cooking the risotto rice by adding a ladle of broth every time it is needed until the rice is cooked.
Grate the 40 gr of Parmigiano Reggiano cheese and turn off the heat when the rice is cooked. Season with a fine ground black pepper and add the grated cheese.
Stir in the cheese and plate the Bacon and Apple Risotto garnished with some slices of apple!
Peel, core and cut the two appels in half.
Cut the halfs in smaller dices and put them in a bowl. Now prepare to chop the onion.
Finely chop the onion and put a saucepan on the heat.
Add the 40 gr of butter. When melted join the chopped onion and let it soften in the butter without browning too much.
In the meanwhile heat 1 lt of water for the bouillon and add 1 cube of vegetable stock. Add the carnaroli rice to the in butter softened onions.
Let the rice fry for 2 minutes until trasparent and then add 100 ml of white wine, leaving the remaining 50 ml to the side. Let the wine boil down at a low heat. Then, wet the rice with a ladle of vegetable broth and add the diced bacon.
Gently stir with a wooden spoon to blend in the bacon and add another ladle of broth to continue the cooking of the rice. Stir the rice on a regular basis.
In the meantime, put the diced apples in a saucepan, moisten with the remaining 50 ml of white wine and a ladleful of vegetable broth.
Let the diced apples cook for a few minutes and turn off the heat when softened. In the meanwhile, gently stir the rice and add broth when needed.
Add the apples with their cooking liquid to the rice when it's halfway through cooking, stir to blend in and let the liquid evaporate.
Continue cooking the risotto rice by adding a ladle of broth every time it is needed until the rice is cooked.
Grate the 40 gr of Parmigiano Reggiano cheese and turn off the heat when the rice is cooked. Season with a fine ground black pepper and add the grated cheese.
Stir in the cheese and plate the Bacon and Apple Risotto garnished with some slices of apple!
Cooking Tips:
A more tender bacon can also be added with the finely chopped onion to melt in the butter before frying the rice while it is adviced to add a more mature bacon afterwards.
For a variety of this recipe add leek instead of onion to melt away in the butter.
Instead of using bacon you can change the recipe and add ham instead, as both ingredients match well with the fruity flavour of the apple.
You can also use walnuts in this Bacon and Apple Risotto or simply garnish the plates with them.
A more tender bacon can also be added with the finely chopped onion to melt in the butter before frying the rice while it is adviced to add a more mature bacon afterwards. For a variety of this recipe add leek instead of onion to melt away in the butter. Instead of using bacon you can change the recipe and add ham instead, as both ingredients match well with the fruity flavour of the apple. You can also use walnuts in this Bacon and Apple Risotto or simply garnish the plates with them.