Saffron risotto with crispy bacon and gorgonzola sour cream
Procedure
- 200 g Carnaroli rice
- 200 g Gorgonzola
- 500 ml vegetable broth
- 25 g Saffron pistils
- 100 g Butter
- 100 ml cooking cream
- Sale
- Shallot
- 2 slices of stretched bacon
- 100 ml White wine (13% vol)
- Prepare the vegetable broth and keep it warm on the stove so you can gradually add it to the rice. Finely chop the shallot. Add some butter to the pan...
- Prepare the vegetable broth and keep it warm on the stove so you can gradually add it to the rice. Finely chop the shallot. Add some butter to the pan...
- Prepare the vegetable broth and keep it warm on the stove so you can gradually add it to the rice. Finely chop the shallot. Add some butter to the pan...
- Prepare the vegetable broth and keep it warm on the stove so you can gradually add it to the rice. Finely chop the shallot. Add some butter to the pan...
- Prepare the vegetable broth and keep it warm on the stove so you can gradually add it to the rice. Finely chop the shallot. Add some butter to the pan...
- Prepare the vegetable broth and keep it warm on the stove so you can gradually add it to the rice. Finely chop the shallot. Add some butter to the pan...
Prepare the vegetable broth and keep it warm on the stove so you can add it to the rice from time to time.
Finely chop the shallot. Melt some butter in a pan, then add the previously chopped shallot.
Next, add the rice and toast it, deglazing it lightly with the wine. Then add a first ladle of broth and the saffron pistils. The broth will continue to rise until the rice is completely cooked.
Melt a small amount of butter in a small pan, then add the cream. Heat over low heat, then add about 50 grams of gorgonzola and let it melt. Set aside. The gorgonzola cream is now ready.
Meanwhile, dice the pancetta and heat it in a pan until crispy. Remove the fat it releases and add it to the rice. Add the fat released by the pancetta to the rice for even more flavor.
Once the rice is ready, add the remaining gorgonzola for the final creaming. Serve with a few drops of gorgonzola cream and a sprinkle of crispy pancetta on top. Garnish as desired. Enjoy!
