Risotto with Black Garlic, Apple and Bacon
Light, delicious and super simple to prepare.
Ingredients
-
1 and ½ Cup of arborio rice
-
1 Fuji apple
-
1 small onion
-
1/2 cup grated Parmesan cheese
-
Bacon
Preparation Method
- Peel the apple and cut it into 1cm cubes. Reserve in a bowl along with the lemon juice so that the apple does not brown.
- Place the bacon in a pan, fry until well toasted, and remove.
- In the same pan, heat 1 tablespoon of butter, add the onion, and let it become transparent.
- Add 2/3 of the fried bacon and rice. Fry quickly, lower the heat, stirring constantly, and add the white wine. Let it evaporate.
- Gradually add (approximately ½ cup at a time) of the heated vegetable stock and stir constantly.
- When you finish the broth, check that the rice is al dente, if not, add a little boiling water until it boils.
- At this point add the chopped black garlic and apples, stir for another 3 minutes and turn off the heat.
- Add the remaining butter, half the Parmesan, and check the salt.
- Serve immediately garnished with the reserved bacon, chopped parsley, and Parmesan cheese.
