Asparagus and bacon risotto


280 grams rice 

700 milliliters hot vegetable stock
7 asparagus - I have only 7 :( from the day before dinner - already cooked
2 tablespoons Marsala wine or white wine
1/2 shallot minced
4 slices bacon -thin-
3 tablespoons parmesan cheese
2 tablespoons cream
fresh parsley
3 tablespoons olive oil
1 teaspoon butter
In a large saucepan, heat butter and oil on medium heat.
Add the shallot and cook for about 2 minutes.
Add the rice and cook until nicely coated, stirring.
Poor the wine and slowly stir, let the rice absorbe it. Once the wine is completaely absorbed, add 1/2 cup of hot stock, then add the asparagus sliced.
Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan.
Cook and stirring rice, adding a little bit of broth at a time until it is absorbed, and the rice is tender, but still firm to the bite, about 20-25 minutes.
With the last ladle of stock, add bacon. 
Turn off the heat, add parmesan cheese and cream, stirring to combine and let the rice rest for 2 to 3 minutes.
Sprinkle with chopped parsley and serve.

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