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RE: In Cucina con Chef Rudenc #46: Risotto al rosmarino con Cicoria e Pancetta affumicata croccante
A risotto recipe from an Italian chef - I guess I'll have to brush up on my high school Italian.
The risotto looks amazing, I've saved it and will try to translate it for the weekend.
Here it is my friend:
First, prepare the vegetable stock by boiling the celery, carrots, onion and zucchini in a pot full of water with a pinch of salt.
Take and cut the chicory, fry the onion in a frying pan, when it has become become blond add the chopped chicory and wet it all with a ladle of vegetable stock.
We put the whole thing in the mixer adding a little bit of raw oil, salt and a bit of pecorino (if you have it, otherwise it will do the same).
.We bake the bacon in an oven at about 160 degrees for about 10 minutes (alternatively cook it in a pan) when it will be crispy cut into slices.
We sauté the onion mixture in another pan and cook our rice, adding a ladle of broth from time to time to cook it. During the last 5 minutes of cooking add the minced rosemary, the chicory sauce that we saw before and parsley.
. When cooked, let's make the rice with a knob of butter. Finally, add the slices of smoked bacon previously prepared as shown in the picture.
Thank you so much - you really didn't have to go through all the trouble.
What trouble? It was a pleasure my new friend :)