Gorgonzola and bacon risotto

Ingredients for 3 servings:

• 300 g risotto rice
• 1 liter chicken broth
• 40 g butter for sautéing
• 1 small bottle(s) of white wine, e.g. Riesling
• 50 g butter, cold
• 140 g bacon cut into strips
• 1 corner(s) of Gorgonzola, e.g. B. from Bavaria Blue
• Parmesan
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

It’s best to prepare the ingredients first so you have them handy, as the risotto can burn quickly. Heat the chicken stock in a small saucepan, do not boil. It should stay at roughly the same temperature throughout. Trim the edges of the Gorgonzola cheese and cut into small pieces. Grate Parmesan cheese as needed or, if in a bag, put it in a small bowl. Fry the bacon in a pan with a little butter until crispy. I always do it in a saucepan because I want the roasted flavors. Set the bacon aside with the butter in a small bowl. Reduce the heat to low/medium. Add more butter to the pan and sauté the risotto rice until it is nice and shiny. Then deglaze with half of the white wine. Stir constantly, otherwise the rice will burn. Now add a ladleful of stock. Always add enough to cover the rice. If you notice the liquid decreasing, add more stock. Near the end, reduce the remaining wine if you like. When the rice starts to ripple (usually after about 20-25 minutes when you gently lift the pot), add the cold butter and stir. Remove the pot from the heat. Stir in the cheese and bacon, and season with salt and pepper. I like to add Parmesan cheese to the risotto. It’s up to everyone to enjoy.