John Myers
Fennel Risotto with Bacon
The perfect fennel risotto with bacon recipe with a picture and simple step-by-step instructions.
- 2 Fresh shallots
- 1 size Fennel bulb with green
- 1 tbsp Rapeseed oil
- 150 g Risotto rice
- 50 ml White wine
- 800 ml Vegetable broth hot
- 70 g Bacon slices
- 40 g Pecorino
- Pepper from the grinder
- Peel the shallots and cut into fine cubes. Heat 1 tablespoon of oil in a saucepan and simmer the shallots in it over a medium heat for 2 minutes.
- Clean the fennel, putting the tender greens aside. Halve the fennel, cut out the stalk in a wedge shape. Cut the fennel into pieces about 1cm wide. Add half of the fennel and cook for 2 minutes. Add the rice and let it sauté briefly. Deglaze with wine and reduce. Pour in enough hot stock to completely cover the rice.
- Cook open over a medium heat for 20-25 firm to the bite, stirring occasionally. As soon as it is almost soaked up by the rice, pour in a little hot broth and stir in the rest of the rice after 7 minutes.
- Finely grate the pecorino. Cut the bacon slices into pieces, fry them in a pan without oil until crispy. Mix two thirds of the pecorino and the risotto. Chop the fennel greens. Arrange the fennel risotto on plates, sprinkle with bacon, fennel greens and the remaining pecorino, pepper and serve.
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