Risotto with zucchini and bacon

Ingredients for 2 servings:

• 250 g rice (risotto rice)
• 40 g butter
• ½ onion(s), finely diced
• 1 large zucchini, green, diced
• 150 g bacon, smoked, diced
• Pepper, black, freshly ground
• 1 bag of saffron (small bag)
• 1 liter meat broth
• ½ cup white wine
• 30 g Parmesan, grated
• 20 g butter

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Bring the meat broth to a boil in a small saucepan. Sauté the finely diced onion in 40g of melted butter in a large saucepan until golden brown. Add the bacon and zucchini cubes and sauté everything together. Now add the rice and sauté for about 2-3 minutes, until it becomes translucent (in the Milanese dialect, this is called “toasting” the rice). Deglaze with white wine and reduce the liquid. Season with saffron and pepper and add a little meat broth (about 2 ladles full), stirring slowly. Reduce the liquid, then add a little more meat broth. Repeat this process until the meat broth is used up (should take between 15 and 20 minutes). Once the rice is cooked, remove the pan from the heat. Add 20g of butter and melt. Finally, add the Parmesan cheese and stir in. Serve immediately.