Ingredients
- 250 gr. smoked bacon, finely chopped
- 1 onion, finely chopped
- 25 gr. butter
- 300 gr. rice for risotto
- 1/2 glass of white wine (optional)
- 150 gr. cherry tomatoes, cut in half
- 700 ml hot chicken broth (from a cube)
- 50 gr. parmesan, grated
Implementation
step 1
Preheat the oven to 200 degrees.
step 2
Saute the bacon in a fireproof dish for 3-5 minutes until golden brown and crispy.
step 3
Add the onion and butter and cook for 3-4 minutes until soft.
step 4
Add the rice and mix well until coated.
step 5
Pour the wine, if using it, and cook for 2 minutes until absorbed by the rice.
step 6
Add the cherry tomatoes and the hot chicken broth and mix the rice quickly.
step 7
Cover with a lid and bake in the preheated oven for 18 minutes.
step 8
Mix most of the parmesan and serve sprinkling with the rest.