Risotto with smoked bacon
Description
The dish is prepared without unnecessary complications. It is cooked in one skillet in half an hour. Start by sautéing the onion and bacon, then add the rice and broth. Simmer, and that's it—your dish is ready to serve.
Instructions
- 1
Step 1
Peel the onion. Finely chop it. Add a little vegetable oil to a frying pan and sauté the onion until translucent.
- 2
Step 2
Finely chop the smoked brisket.
- 3
Step 3
Add the chopped bacon to the onion. Fry for 3 minutes.
- 4
Step 4
Add the raw rice. Stir the rice so that the oil spreads evenly throughout and literally coats every grain. We won't be adding any more oil to the pan.
- 5
Step 5
Pour in 1.5 ladles of broth. Mix well. The broth will boil vigorously. Reduce the heat to the lowest setting and simmer the rice, covered, stirring occasionally.
- 6
Step 6
If the liquid reduces but the rice is still raw, add more broth or water and continue simmering. When adding broth, remember that the rice should not be swimming in it like soup. The broth should only make the rice slightly liquid. Usually, I add broth about four times. After the second addition, you can season the risotto with salt, pepper, and your favorite spices and herbs to taste.