Rustic risotto (2)
Instructions
Clean, wash and cut into cubes celery, carrot and Courgette.
Chop the onion.
Chopped tomatoes.
Cut the bacon into small cubes, let it fry with butter for a few minutes and add the vegetables.
Stir, FRY, add 1/2 ladle of broth and simmer over low heat for 10 minutes.
Add the rice, let it stand for one minute, add salt and pepper and pour gradually the hot broth until it is cooked.
When cooked, remove from heat, add the slices of cheese to be melted, stir well and serve immediately.
Ingredients and dosing for 4 persons
- 400 g of rice
- 150 g of bacon (from 150 g slices)
- 4 slices of cheese melt
- 1/2 onion
- 1/2 stalk of celery
- 1 carrot
- 2 ripe tomatoes
- 1 courgette
- 60 g of butter
- 150 cl of broth
- Salt
- Pepper