Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter
- 1/2 pound bacon, chopped
- 2 cups marrow, peeled and diced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Skillet
Step-by-step instructions:
1. In a large pot, heat the broth over medium heat.
2. In a separate skillet, cook the bacon until crispy. Remove from the skillet and set aside.
3. In the same skillet, sauté the onion and garlic until translucent.
4. Add the Arborio rice to the skillet and stir until it is coated with the onion and garlic mixture.
5. Add the white wine and stir until it is absorbed by the rice.
6. Begin adding the broth to the skillet, one ladleful at a time, stirring constantly until each ladleful is absorbed before adding the next.
7. After about 15 minutes, add the diced marrow to the skillet and continue adding broth until the rice is cooked through and the marrow is tender.
8. Remove the skillet from the heat and stir in the butter, Parmesan cheese, and crispy bacon. Season with salt and pepper to taste.
9. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 550
Fat per serving: 28g
Carbohydrates per serving: 48g
Protein per serving: 20g
Substitutions for ingredients:
- You can substitute the bacon with pancetta or prosciutto.
- If you can't find marrow, you can use zucchini or eggplant instead.
Variations:
- You can add other vegetables to the risotto, such as mushrooms, peas, or asparagus.
- For a vegetarian version, use vegetable broth and omit the bacon.
Tips and tricks:
- Make sure to stir the risotto constantly to prevent it from sticking to the skillet.
- Use a good quality white wine for the best flavor.
- Don't overcook the marrow, as it can become mushy.
Storage instructions:
Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, add a splash of broth or water to the risotto and heat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the risotto in individual bowls and garnish with chopped parsley or grated Parmesan cheese.
Garnishes:
Chopped parsley or grated Parmesan cheese
Pairings:
This risotto pairs well with a crisp green salad and a glass of white wine.
Suggested side dishes:
Garlic bread or roasted vegetables
Troubleshooting advice:
- If the rice is still hard after adding all the broth, add more broth or water and continue cooking until the rice is tender.
- If the risotto is too dry, add more broth or water until it reaches the desired consistency.
Food safety advice:
Make sure to cook the bacon thoroughly to prevent any foodborne illnesses.
Food history:
Risotto is a traditional Italian dish that originated in the northern region of Lombardy.
Flavor profiles:
This risotto has a rich and savory flavor from the bacon and Parmesan cheese, with a subtle sweetness from the marrow.
Serving suggestions:
Serve this risotto as a main course for a cozy dinner at home.
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Region: Italian