Risotto
3 stars based on 1 reviews
Ingredients
- 1 tbsp. olive oil
- 60g butter
- 60g pancetta (italian unsmoked chopped bacon)
- 1L hot chicken stock
- 200g risotto rice
- 1 small onion. chopped
- 60g parmesan. grated
- to taste black pepper
Method
- 1. Heat the oil with half the butter. Add Pancetta and onions and fry for 5 minutes. Add the stock and bring to boil.
2. Stir in the rice and season to taste with pepper. Cook until the rice tender, about 20-30 minutes, stirring occasionaly.
3. Add the parsley and cook for 8 minutes.
4. Stir in the remaining butter and the Parmesan. Serve immediately with freshly grounded black pepper.
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