Sêv û Bacon Risotto

Peel the onions and cut into small cubes. Wash the apples, cut in half, quarter and remove the core. Cut the apples into thin leaves. 50 g Steam until glassy for 4-5 minutes.

1El butter in a saucepan, sauté the risotto rice in it until translucent. Gradually stir the hot stock into the rice. Let the liquid almost boil down again and again. Let the risotto rice simmer for about 20 minutes, add salt and Season the pepper.

In the meantime, place the remaining bacon slices (5 slices) in a cold pan, heat, fry until crispy. Drain the bacon slices on kitchen paper and break into pieces.

Mix apple and bacon, freshly grated Parmesan and fold in the remaining butter (1 tablespoon butter) into the risotto. Spread the apple and bacon risotto on plates and serve garnished with pieces of bacon. My tip if you like you can spread some Parmesan on top.