in Italy

Quick cheese risotto

updated

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Ingredients for 4 servings:

  • 25 g bacon, lean
  • 1 tsp oil
  • 1 large onion(s)
  • 30 g butter
  • 2 cup(s) rice (risotto rice)
  • 3 cups broth
  • 1 cup water
  • 2 bay leaves
  • 1 pinch of saffron
  • 100 g cheese (old Gouda)
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Finely dice the bacon and fry in hot oil. Peel and finely chop the onion. Add the butter to the bacon, add the onions, and stir until translucent. Stir in the rice and fry until translucent. Add the stock and water. Add the bay leaves, saffron, and the diced cheese. Cover and simmer the risotto over low heat for about 20 minutes. Remove the bay leaves and season to taste with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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