Olive oil: 2 tbsp
Butter: 1 tbsp
Shallots: 2, finely diced
Garlic: 1 clove, minced
White wine: 250 ml
Rice vinegar: 300 g, risotto
Chicken stock: 1 l, hot
Bacon: 150 g, cooked
Cabbage: 150 g, shredded and blanched
Salt
Pepper: freshly grated
Parmesan cheese
An easy recipe for a creamy bacon and cabbage risotto: find out how to prepare this mouthwatering and comforting dish at home.
In a large pan sauté pan, heat the olive oil and butter over medium heat.
Add the shallots and garlic and cook gently until the shallots are soft.
Add the rice and cook, stirring constantly for 5 minutes until all the grains of rice are coated with the olive oil and butter.
Add the white wine and reduce while stirring until all the white wine has almost evaporated.
Add one ladle full of stock at a time and stir constantly until all of the stock has been absorbed.
Continue this process until the rice is tender; 25-30 minutes.
Add the bacon, cabbage and season to taste with salt and pepper.
Serve with freshly grated Parmesan.
