Risotto with mushrooms and bacon

Description

Almost a classic, "Milan& amp;quot; option risotto, enriched with flavours of mushrooms and bacon.

Ingredients

Figure

300 g
Broth

1 l
Onion

1 piece
Garlic

1 tooth
Butter

50 g
Mushrooms

300 g
Bacon

6 slice
Dry white wine

150 ml
Parsley

0.5 coup
Cheese

Cooking

Melt in a pan with oil. Clean and polite onion, crush the garlic. Fry for 5 minutes. (As I missed the step of roasting onions. But it should not be difficult)))

Bring to boil the broth. You need it hot.

Measure out the rice. I am very well aware that there are special risotto rice. But I wanted to try in this dish white round grain rice ITALICA TM Mistral. And I must admit, I was very pleased.

The onions and garlic, add to the pan the rice and stir. Rice grain under dejstviem oil become transparent and very beautiful.

Pour in the wine and cook at a slow boil until it has almost evaporated.

Pour a few ladles of hot broth. Cook until the rice has absorbed it. Pour the broth 2-3 times. The gradual infusion of the liquid helps the rice not stick to each other. I love the process of cooking risotto. Fun to watch the process of "growing up" of the rice.)))

Chop the bacon and mushrooms.

Fry the bacon for a few minutes, arrange on a plate. On this same pan fry the mushrooms until soft.

In the finished risotto and mix up mushrooms, bacon (slightly leave for decoration), chopped parsley. You can stir a handful of grated cheese. Cover with a lid and allow to stand for a few minutes before serving.

Serve, sprinkled with cheese. This is a good option risotto, accessible, affordable and delicious.

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