Risotto with bacon, basil and fried tomatoes
2 servings
30 minutes
Risotto with bacon, basil, and roasted tomatoes is a harmony of flavors from Italian cuisine, combining the richness of smoked bacon, the creaminess of mascarpone, and the freshness of basil. This dish originates from the northern regions of Italy where risotto has become a symbol of comfort and family traditions. White wine adds a subtle acidity to the rice while roasted tomatoes contribute a light sweetness and expressive aroma. With its creamy texture and balanced flavor, it is perfect for both a cozy dinner and a festive table. It is best served immediately after preparation to maintain its velvety consistency. This dish not only delights the palate but also creates an atmosphere of a warm Italian evening, filling the kitchen with aromas of Mediterranean herbs and spices.
1
Preheat the oven to 200 degrees.
2
Heat 1 tablespoon of olive oil in a pot, add finely chopped onion and sauté until soft on low heat for 2-3 minutes. Add diced bacon and fry until golden.
- Onion: 1 head
- Smoked bacon: 100 g
3
Add rice and stir for a while. Increase the heat to medium and pour in the wine. Cook for a couple of minutes.
- Risotto rice: 175 g
- Dry white wine: 150 ml
4
Heat the broth. Pour in the broth into the risotto one ladle at a time, adding the next when the previous one has evaporated. Cook until the rice is soft, about 20 minutes.
- Chicken broth: 800 ml
5
Meanwhile, place the tomatoes on the branch on a baking sheet, drizzle with olive oil, and season with salt and pepper. Put in the oven for 5-6 minutes until the tomatoes are slightly soft. Transfer to a plate and keep warm.
- Cherry tomatoes on the vine: 150 g
6
Add mascarpone and a handful of finely chopped basil to the risotto. Serve on plates and top with a sprig of tomatoes.
- Mascarpone cheese: 3 tablespoons
- Basil: 1 bunch
