Ingredients with Measurements:
- 6 cups chicken or vegetable broth
- 1 cup Arborio rice
- 1/2 cup grated Casu Becciu cheese
- 4 slices bacon, diced
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 2 tablespoons butter
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Wooden spoon
- Medium skillet
- Cheese grater
Step-by-step instructions:
1. In a large saucepan, heat the chicken or vegetable broth over medium heat until it comes to a simmer.
2. In a medium skillet, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet and set aside.
3. In the same skillet, sauté the chopped onion and minced garlic until softened.
4. Add the Arborio rice to the skillet and stir until the rice is coated in the onion and garlic mixture.
5. Pour in the white wine and stir until the liquid is absorbed.
6. Add a ladleful of the simmering broth to the skillet and stir until the liquid is absorbed. Repeat this process, adding one ladleful of broth at a time, until the rice is cooked through and the risotto is creamy.
7. Stir in the grated Casu Becciu cheese and cooked bacon. Season with salt and pepper to taste.
8. Remove the skillet from the heat and stir in the butter until melted.
9. Serve the Casu Becciu and Bacon Risotto hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 360
Fat: 15g
Carbohydrates: 36g
Protein: 14g
Sodium: 1200mg
Substitutions for ingredients:
- Casu Becciu cheese can be substituted with Parmesan cheese or Pecorino Romano cheese.
- Bacon can be substituted with pancetta or prosciutto.
Variations:
- Add chopped mushrooms to the risotto for an earthy flavor.
- Substitute the white wine with red wine for a richer flavor.
- Add chopped fresh herbs such as parsley or thyme for added freshness.
Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the skillet.
- Use a wooden spoon to stir the risotto to prevent the rice from breaking.
- Use hot broth to add to the skillet to prevent the temperature from dropping.
Storage instructions:
Store any leftover risotto in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the risotto in a skillet over medium heat, adding a splash of broth to loosen the texture.
Presentation ideas:
Serve the Casu Becciu and Bacon Risotto in individual bowls, garnished with chopped fresh herbs.
Garnishes:
Chopped fresh herbs such as parsley or thyme.
Pairings:
- Serve the risotto with a side salad for a balanced meal.
- Pair the risotto with a glass of dry white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Mixed greens salad with a lemon vinaigrette
- Roasted vegetables such as asparagus or Brussels sprouts
Troubleshooting advice:
- If the risotto is too dry, add more broth to the skillet.
- If the risotto is too wet, cook it for a few more minutes until the liquid is absorbed.
Food safety advice:
- Make sure to cook the bacon until crispy to prevent any foodborne illness.
- Store any leftover risotto in the refrigerator within 2 hours of cooking.
Food history:
Casu Becciu is a traditional cheese from Sardinia, Italy. It is made from sheep's milk and has a sharp, tangy flavor.
Flavor profiles:
The Casu Becciu and Bacon Risotto has a creamy, cheesy flavor with a salty and smoky undertone from the bacon.
Serving suggestions:
Serve the Casu Becciu and Bacon Risotto as a main dish for dinner.
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Region: Italian