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Bacon and Lemon Risotto

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Bacon and Lemon Risotto


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Tempo de preparo

1 hour(s)


8 servings

Emerson Alvim

  • Ingredients
  • Recipe
  • Arborio rice500 g
  • Seasoned vegetable broth5 unit(s)
  • Salt to taste
  • Sicilian lemon1 unit(s)
  • Bacon to taste
  • Parsley to taste
  • Chives to taste
  • Onion1 unit(s)
  • Olive oil4 tablespoon
  • White wine1 cup
  • Grated Parmesan Cheese1 cup
  • Butter1 tablespoon
  1. In a pan, heat approximately 2 liters of water with the vegetable broth and salt if necessary. Keep warm. In another pan, sauté the bacon in the oil and remove the excess fat. In the same pan add the onion and let it sauté.
  2. Add the rice, stir until mixed with the onion and bacon. Add the white wine and mix.
  3. Add water with a ladle and cook over medium heat. For risotto never add cold water. Gradually add until the rice is cooked to the point you want.
  4. When it is almost cooked, add the sicilian lemon juice. I like the zest of the rind to add more flavor.
  5. When the rice is at the desired point, place it on low heat and finish by adding the grated cheese. Mix. Add the butter and mix. Sprinkle parsley and chives and you're done. A filet goes very well with this risotto. Enjoy your food!!!

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