Risotto Recipe
Ingredients
| 1/2 lb. lean streaky bacon rashers, rinded | ||
| Onions | 1/2 Pound, thinly sliced | |
| Long grain rice | 10 Ounce | |
| 1 1/2 pt. well flavoured stock | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Preheat the oven to 375°F.
2) Use a sharp knife or scissors and chop bacon into small cubes.
MAKING
2) Take a frying pan and add bacon pieces in it. Heat gently, allowing all of the greasy fat to run off into the pan.
3) Cook bacon, until crisp and done. Use a slotted spoon and remove the bacon from the pan and set aside.
4) Now, add onion and rice to the pan and fry in the bacon fat, until browned. Add stock and bring the mixture to a boil.
5) Add seasonings as per taste and transfer the mixture to casserole that has a tight lid.
6) Bake in the preheated oven ( 375°F) for about 40 minutes. Once done, add bacon and stir well.
SERVING
7) Allow the risotto to cool slightly and serve.
1) Preheat the oven to 375°F.
2) Use a sharp knife or scissors and chop bacon into small cubes.
MAKING
2) Take a frying pan and add bacon pieces in it. Heat gently, allowing all of the greasy fat to run off into the pan.
3) Cook bacon, until crisp and done. Use a slotted spoon and remove the bacon from the pan and set aside.
4) Now, add onion and rice to the pan and fry in the bacon fat, until browned. Add stock and bring the mixture to a boil.
5) Add seasonings as per taste and transfer the mixture to casserole that has a tight lid.
6) Bake in the preheated oven ( 375°F) for about 40 minutes. Once done, add bacon and stir well.
SERVING
7) Allow the risotto to cool slightly and serve.
Chef
