Shallot Risotto with Bacon and Sage

Pour the chicken stock into a frying pan and bring to the boil.

In a second frying pan, heat the olive oil and fry the bacon until slightly crispy. Then add the first unit of butter (1) and the shallots and sauté for three to four minutes. Add the long-grain rice and turn to coat with a film of fat. Pour in the port wine and, stirring frequently, completely absorb it from the long-grain rice.

Then add a good third of the hot soup and the fresh sage leaves cut into very fine strips to the long-grain rice form and stir occasionally to absorb from the long-grain rice. Only then add hot soup repeatedly and continue cooking until the risotto is al dente, but still very wet in consistency.

As a final step, fold in the butter (2) and the freshly grated Parmesan and season the risotto with salt and pepper.

Remove from the heat and let it rest for about three minutes with the lid closed before serving.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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