Risotto 'Farmer's Style' with potatoes & bacon

Ingredients for 2 servings:

• 160 g risotto rice
• 1 onion(s)
• 3 small potatoes
• 1 shot of white wine
• 600 ml vegetable stock, strong
• 50 g Parmesan, freshly grated
• 50 g bacon, diced
• 2 sprigs rosemary, finely chopped
• 1 tsp olive oil
• 1 tbsp butter
• pepper, black

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

rustic version of the Italian classic

Peel the potatoes, dice them very finely, and mix them with the chopped rosemary. Finely dice the onion. Heat the stock in a separate saucepan. Heat the butter and oil and fry the rosemary potatoes with the bacon and diced onion. Add the rice and cook until translucent, stirring constantly. Deglaze with a splash of white wine and stir until it has evaporated. Then gradually add the hot stock, ensuring the rice is always just covered. The risotto should have a creamy consistency and the rice grains should still have a bit of bite. Finally, stir the freshly grated Parmesan cheese into the risotto and season with black pepper.