Bob's Weekend Brunch – apple risotto with bacon

Ingredients for 2 servings:

• 150 g risotto rice
• 1 small onion(s)
• 1 m.-sized apple
• 300 ml apple juice, cloudy
• 300 ml broth
• 50 ml Calvados
• 100 g Gouda, young
• 3 dashes of soy sauce
• 2 pinch(s) pepper, black
• 6 slices of bacon

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

based on “Shokugeki no Soma”

Finely chop the onion. Peel the apple and finely chop the peel. Cut the peeled apple into wedges, remove the core, and chop the wedges into medium-sized pieces. Combine the stock and apple juice and set aside. Place the dry risotto rice in a hot pan and lightly toast over medium heat. As soon as it begins to brown, add the onions and apple peel and continue to toast, stirring, until the onions become translucent. Immediately deglaze with the Calvados and, once the liquid has evaporated, add a little of the stock mixture so that the rice is lightly coated. Gradually add more liquid during cooking if the rice has absorbed too much—so that a slightly mushy consistency gradually develops, but the rice still has a slight bite. Cut the bacon into thirds and lightly brown on both sides in a pan without any fat. When the last sip of apple juice and stock mixture is added, stir in the apple pieces. Season lightly with soy sauce and let it simmer for a final time. Then turn off the heat and stir in the cheese pieces. Serve immediately with a pinch of pepper and the bacon on top.