Apple risotto with bacon
3 servings
60 minutes
Apple risotto with bacon is an unusual combination of a traditional Italian dish with fruity notes. Risotto, originating from Northern Italy, is characterized by its creamy texture and rich flavor achieved through slow absorption of liquid. This version uses apple juice, adding a sweet-sour hint and refreshing lightness. Crispy fried bacon adds salty depth and spiciness. Black pepper enhances the aroma of the ingredients. This dish is perfect as an original main course or a side to meat. Its taste is a balance of sweetness and saltiness, with a delicate creamy consistency that makes each spoon unforgettable.
1
Clean and chop the onion into small pieces. Cut the bacon into 1x1 cm squares.
- Onion: 0.5 head
- Bacon: 100 g
2
Pour sunflower oil into the pan, heat on maximum temperature, add risotto and onion, continue frying until the onion is slightly golden.
- Sunflower oil: 4 tablespoons
- Risotto rice: 150 g
- Onion: 0.5 head
3
Gradually add apple juice and water to the risotto in a ratio of 2/1 (juice/water) as it absorbs, also adding a little black pepper (preferably fresh, coarsely ground) and salt. It's better to add liquids alternately, starting with 100 ml of juice, then after a few minutes 50 ml of water, and so on.
- Apple juice: 500 ml
- Ground black pepper: to taste
- Salt: to taste
4
When the risotto grains can be easily bitten, place the bacon (without oil, without salt, a little pepper can be added) in the second pan. Fry at high heat, stirring until it starts to crisp.
- Bacon: 100 g
- Ground black pepper: to taste
5
By that time, the risotto should reach the consistency of sticky rice porridge, as is its nature.
6
If the risotto is not done, no worries, lower the temperature of the bacon (so the fat doesn't harden), continuing to cook the rice.
7
Mix the risotto and bacon, stir, simmer a bit, add spices to taste, and the dish is ready.
- Bacon: 100 g
- Risotto rice: 150 g
- Ground black pepper: to taste
- Salt: to taste