Save
serves for
4
total time
0
HR
45
MIN
ingredients
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
Preparation
How to make a tasty bacon and cabbage risotto
- 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.
