Milanese Risotto with Bacon
- May 12
- 2 min read
Updated: May 15
Wonderful Milanese Italian risotto with saffron and bacon. It is quick and easy to prepare and ready in just 35 minutes. Follow the recipe.
Ingredients: simple, total time: 35 min, 2-3 serving
2 Tbsp Olive Oil EVO
50 g bacon/ diced
1 cup of washed rice/200 ml
450 ml broth
1 small bag, saffron/ 0.125 g
1 cube of butter/ 20 g
pinch of salt and black pepper
dry parsley
1 flat Tbsp grated Parmesan cheese
Preparation:
Prepare all the ingredients as described above.
Rinse the rice well several times under running cold water until the milky color disappears. That way you flush out arsenic, dirt and gluten.
In a medium saucepan, fry the bacon until transparent to low moderate heat.
Add chopped onion, mix well, stew until soft.
Add washed and strained rice and fry for about 1–2 minutes.
Immediately pour over the 1/2 broth and mix well. Add a pinch of salt, dry parsley and a little black pepper.
After 10 minutes, pour the rest of the broth, mix and cook on low heat another 10–15 minutes.
During cooking, add a saffron, little water at a time until the rice is soft.
When the rice is soft, and liquid a little rest, add a cube of butter, stir until combined, then add 1 spoon of Parmesan cheese, cook for about 1–2 minutes, turn off the heat.
The rice must be soft and have a little more liquid, you must not overcook it and make it dry!
Serve warm with some steak and greens salad.
Buon appetito!
NOTE:
Place the rest of the risotto in a small container with a lid and keep in the refrigerator for up to 2 days.
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