Creamy Bacon Risotto

Prepare the ingredients. This is what you'll have on the plate – prepare the ingredients in advance so the work goes smoothly 🍚🥓

Boil the water. In a pot or electric kettle, boil the water you will need for the stock.

Cut the bacon. Lay the bacon strips on top of each other, cut them lengthwise and then dice into small cubes.

Sauté the bacon. Add a tablespoon of olive oil to a larger pot, heat it over medium heat and sauté the bacon for about 3 minutes, until it releases its fat and turns lightly golden.

Prepare the garlic. Meanwhile peel the garlic cloves and finely grate them on a grater.

Sauté the garlic. Add the grated garlic to the bacon base and sauté for about 1 minute over low to medium heat, just until fragrant. If it starts to burn, as you see in the video, simply add a little water and let it evaporate

Toast the rice and wine. Add the rice to the pot and sauté it for about 2 minutes over medium heat so it becomes coated with fat. Then pour in the wine and let it reduce to roughly one third.

Add stock gradually. Add the bouillon and a little water (or stock if you have it). Gradually add liquid to the rice – always add a ladleful, let it almost evaporate and only then add more. Cook over medium heat for about 15 minutes, until the rice is al dente, then turn off the heat.

Finish the risotto. Grate a generous amount of cheese into the finished risotto and add several small cubes of cold butter. Stir everything thoroughly so the risotto becomes creamy.

Serve. Divide the risotto among plates, optionally garnish with fresh herbs if you have them, and serve immediately 🍽️✨