Risotto with Bacon and Fennel (Risotto allo Speck e Finocchio)
Instructions
Wash the fennel, cut into wedges and then slice it thin.
Cut in thin Bacon strips.
Finely chop the onion.
Let it FRY in a saucepan with oil, until it will become transparent.
Add the fennel and Bacon and let both of them browned.
Slightly salted then put aside a few spoonful of mixture and pour the rice into the pot.
Stir for a minute, wet with white wine and when evaporated, continue cooking, adding the boiling broth a little at a time, stirring constantly.
When cooked, add salt and pepper, add the sauteed fennel kept aside, parmigiano reggiano and a bit of butter.
Stir and serve.
Ingredients and dosing for 4 persons
- 360 g of carnaroli rice
- 1 great fennel
- 100 g of speck sliced not too thin
- == 1 small onion
- 1 glass dry white wine
- 100 cl of vegetable broth
- 60 g of parmigiano-reggiano
- 4 tablespoons of olive oil extra virgin
- 20 g of butter
- Salt
- Freshly ground pepper