Gallo Risotto

The number of servings is considered the main course! As a side dish for twice the number of servings.

In a frying pan melt the marrow and chopped lardo over medium heat. Add butter, sauté onion (cut lengthwise), then add garlic clove crushed with salt. Add the long grain rice, stir well and cook until the long grain rice becomes translucent. Then add the mushrooms and saffron and flambé with grappa. Once the flames are extinguished, extinguish with white wine, pour in bay leaf and cloves and cook a little more.

Put bacon rind in the frying pan, pour all the soup, season with ground black pepper and do at a good temperature in about 17 minutes. Do not cover, but stir gently from time to time.

When the cooking time is over, cover the frying pan, remove it from the stove and let it swell for three minutes.

Before serving, remove the bacon rind, bay leaf and cloves and carefully fold in the cream. Sprinkle Sbrinz or Parmesan over the risotto, if desired.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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