Bacon Salt Risotto alla Milanese

Recipe by: Bacon Salt

Add photo

Reviews (0) | Tweaks (0)

Prep: 10 mins | Cook: 25 mins
Serves: 4

Baconey Risotto alla Milanese.

Ingredients

2 cups beef, chicken or vegetable stock and water

Saffron threads

One whole diced onion

2-3 cups risotto/arborio rice

1 stick butter

1/4 cup freshly grated Parmesan cheese

1/4 cup white wine

fresh thyme

Similar recipes

Preparation method

In a medium sauce pan, warm 2 cups of chicken, beef or vegetable stock with 2 cups of water over medium heat

Add 1/2 tsp of saffron powder or crushed threads to the stock, let simmer

In a separate saute pan, saute one whole diced onion with 1/2 stick of butter

Once the onions are just starting to soften, add 2-3 cups of arborio or other short-grain rice or risotto until coated in butter

Add the wine with 1-2 tablespoons of Bacon Salt of your choice (I, as always, used Hickory but any flavor or even a mix of flavors would work depending on what you're going for), fresh ground pepper to taste and stir

Wait for most of the wine to bubble off and start ladling 1/2 cup of the warmed stock/water over the rice at a time - when the stock is close to evaporated, add more - keep it at a moist consistency and stir occasionally as you add the stock

Add 2 tablespoons of fresh thyme about 10 minutes into cooking

Start tasting the risotto for the desired consistency about 15-20 minutes in - total cooking/hovering time is about 20-25 minutes usually

Once you reach the desired consistency (the risotto should be fairly most as in the picture above), add 1 more tablespoon of butter, Bacon Salt to taste and 1/4 cup of freshly grated Parmesan cheese or so and stir

10.

Sprinkle fresh grated Parmesan cheese over the top and serve!