Shopping list
250 grams smoked bacon, cubed
1 onion, chopped
clove of garlic
25 grams of butter
300 g risotto rice
half glass of white wine (optional)
700 ml hot chicken stock (cubed)
50 grams Parmesan cheese, grated
Today we take it easy with a simple but very tasty Italian dish: risotto from the oven. Easy to make and so delicious, with savory prosciutto, spicy Grana Padano and fresh cherry tomatoes. We still have a left over bake-off baguette to go with it and we make a green salad on the side.
How you make risotto from the oven
If you opt for it, first bake the baguette as stated on the package, then set the oven to 200°C / 180°C hot air
Chop an onion and cut the tomatoes in half.
Put the prosciutto on low heat in a dry pan.
Fry it medium-high in its own fat until crispy.
Add the chopped onion to the bacon.
Stir in onion and butter and fry for 3-4 minutes.
Add the garlic in the last minute and let it fry too.
Then add the risotto rice and stir to combine well.
Optional add the wine.
Let it cook for 2 minutes.
Add the cherry tomatoes.
Dissolve the cube in boiling water.
Remove the baguette from the oven.
Add the stock to the risotto mixture.
Stir it in well.
Put the lid on the pan and place the pan in the middle of the oven
Bake the rice just cooked in 18 minutes.
Meanwhile grate the cheese.
Also cut the baguette.
Briefly stir the risotto.
Stir most of the cheese into the risotto.
Serve on warm plates and sprinkle some more cheese on top.
Enjoy! - Gustare!