Apple risotto with bacon. Add oil to pan and set to medium heat. Finely dice the onion and sauté with rice and apple juice until mixture has thickened. Comment down below if you want to be featured on our next video.
His pancetta and apple risotto which I ate at the restaurant in June. At the end of the meal I asked him how he made it (as I do), but I had had a little bit of wine in a large pot or wide high sided pan, fry the bacon and onion for a few minutes until the fat starts rendering out. as the onions start to soften, add. While the name is fancy, this fall dish is surprisingly simple to make. You can have Apple risotto with bacon using 7 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Apple risotto with bacon
- It’s 1 dash of olive oil.
- You need 400 ml of arborio rice.
- Prepare 1 of onion, finely diced.
- It’s 400 ml of apple juice.
- Prepare 1 1/2 liter of vegetable stock.
- It’s 1 of apple, diced.
- It’s 8 slice of bacon.
In another medium saucepan, cook the bacon until the fat has rendered and it begins to get crispy. Scoop the bacon out of the pan and set aside on a plate. Apples that retain a touch of firmness are best here, such as Baldwin, Calville Blanc, Glockenapfel, Northern Spy and Rhode Island Greening. If it's a thick-skinned variety, you might peel it.
Apple risotto with bacon instructions
- Add oil to pan and set to medium heat..
- Finely dice the onion and sauté with rice and apple juice until mixture has thickened..
- Reduce heat to medium low and add stock, one ladle at a time, continually stirring. Wait until the mixture has thickened before adding another ladle.
- When the rice is al denté remove from heat and add the diced apple.
- Fry the bacon and serve together with risotto.
You can do this recipe without the mushrooms, the duck or the bacon, and it's still very good. Plate the risotto and add one raw egg yolk to each serving if desired, allowing the diner to break the yolk and stir into the rice. The wheat berries , which are firm to begin with and never quite give up their al dente texture, are cooked in a pressure cooker then finished like a risotto with chicken stock , butter, gruyere and an apple and bacon sauté. Whilst the risotto was finishing, I crisply fried the bacon and let it dry on paper towels. The apple I had sliced before and put in lemon water to stop it from turning brown.