Risotto with bacon and sweet pepper

You will need
  • - rice 300 g
  • - onion 150g
  • - bacon 200 g
  • - Bulgarian pepper 200 g
  • - hard cheese 100 g (preferably "Parmesan")
  • - dry white wine 150 ml
  • - butter 4 tbsp. spoons
  • For broth:
  • - chicken 1 kg
  • - onions 200 g
  • - carrots 200 g
  • - Black peppercorns 7 pcs.
  • - laurel lit 3 pcs.
  • - dried herbs 2 tbsp. spoons
  • - salt
First you need to cook the broth. To do this, cut the chicken pieces. For convenience, you can use chicken soup set.
Carrot and onion coarsely chopped.
Chicken and vegetables pour two liters of water, add pepper and cook broth for an hour. In the process of cooking will need to remove the scum.
At the end of the time, the broth must be salted, add dried herbs and continue to boil for another 30 minutes. Add the bay leaf 10 minutes before the broth is ready.
Broth will need to be filtered to make it look more transparent. It will need 1.5 liters for making risotto.
Cut the bacon into strips and pepper into small-sized cubes. Fry the ingredients in vegetable oil for about 10 minutes.
In a separate saucepan, melt the butter, add the onion and fry it until transparent. Onions should not be fried.
Wash rice and add to onions. Continue to fry for 1-2 minutes.
Pour the wine. After a couple of minutes, it will evaporate and then 100 ml of chicken broth should be injected. The rice must be continuously stirred until it absorbs the broth.
Continue to inject broth in portions. When about half of it remains, add pepper and bacon to rice, mix well, and continue to pour in the same 100 ml broth.
The rice will be cooked for 20 minutes and during this time the whole broth should be used. At the very end, add butter and grated cheese to the rice. The dish should be served immediately.

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