Orange Risotto with Bacon

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By

@figalvani

View in original language

(Português)

25 min(s)

2 servings

Ingredients

• Arborio rice | 1 cup
• Chopped Onion | 1/2 unit(s)
• Minced Garlic Clove | 1 unit(s)
• Diced Bacon | 50 g
• Dry white wine | 1 cup
• Strained juice of oranges pears | 4 unit(s)
• Orange zest | 1 unit(s)
• Freshly grated Parmesan | 1 cup
• Vegetable broth | 2 l
• Salt and pepper |  to taste

Recipe

1. In the pan you are going to make the risotto, fry the bacon until crispy. Remove the bacon and set aside. In the bacon fat, sauté the onion and garlic. If necessary add a little oil. Add the rice and sauté another 5 minutes. Deglaze with white wine. Incorporate in rice Add the juice of 3 oranges and incorporate into the rice until dry. Add 2 ladles of vegetable broth and incorporate into the rice until dry, stirring constantly. Continue the same operation with the vegetable broth, adding 1 ladle at a time until the rice is al dente (about 15 minutes). In the last operation before setting the point, add the juice of 1 orange Add the fried bacon, Parmesan, orange zest and butter. Season with salt and pepper

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