Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Risotto con mele Fuji pancetta croccante e rosmarino

Risotto with Fuji Apples, Crispy Bacon, and Rosemary

Name: Risotto with Fuji Apples, Crispy Bacon, and Rosemary
Total time: 3600 s
Yield: 2 servings
Ingredients: Vegetable broth, prepared in advance; 3/4 cup Carnaroli rice (about 160 grams); 1/2 cup dry white wine (about 50 cl); 2.8 oz diced bacon (about 80 grams); 2 Fuji apples; 1 white onion; Extra virgin olive oil; Salt and pepper; Grated Parmesan cheese; Butter for finishing; Rosemary needles; Juice of half a lemon plus 1/4 cup water (about 50 cl)

Enza Falco @enzacook140463

Bari

I created this recipe to explore new contrasting flavors, combining the sweetness of fruit with savory elements. I love experimenting in the kitchen, and since the weather is still a bit chilly, this dish is perfect. This risotto is truly inviting, and I recommend you try it.

Enza Falco @enzacook140463

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Ingredients

1 hour

2 servings

Vegetable broth, prepared in advance
3/4 cupCarnaroli rice (about 160 grams)
1/2 cupdry white wine (about 50 cl)
2.8 ozdiced bacon (about 80 grams)
2Fuji apples
1white onion
Extra virgin olive oil
Salt and pepper
Grated Parmesan cheese
Butter for finishing
Rosemary needles
Juice of half a lemon plus 1/4 cup water (about 50 cl)

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Steps

1 hour

1

Cut the apples into cubes. Place them in a bowl with water and lemon juice. In a non-stick pan, add a drizzle of oil and sauté the bacon.
2

Add the cubed apples soaked in lemon water to the crispy bacon and cook on low heat. Stir and, if needed, add a little vegetable broth to soften the apples.
3

In another pan for risotto, add the finely chopped onion, heat, and let it soften.
4

Add the rice and toast it, then deglaze with white wine.
5

Once the wine evaporates, add a ladle of hot vegetable broth.
6

Stir and gradually add more broth as it is absorbed. Towards the end of cooking, add the apples and bacon.
7

Finish with butter, grated Parmesan cheese, pepper, and chopped rosemary needles. Serve hot.