Bacon and cayenne risotto

Name: Bacon and cayenne risotto
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 400 ml arborio rice; 2 liter vegetable broth; 1 finely chopped onion; 1 dash olive oil; 100 grams whiskey cheddar or other tasty cheese; 2 tsp cayenne pepper (dried and grounded); 150 grams chopped bacon

Andreas Wasa Gundersen @cook_3065575

Eskilstuna, Sweden

Very tasty and diffrent from a traditional risotto.

Andreas Wasa Gundersen @cook_3065575

Eskilstuna, Sweden

Very tasty and diffrent from a traditional risotto.

Saved

Ingredients

1 hour

4 servings

400 mlarborio rice
2 litervegetable broth
1finely chopped onion
1 dasholive oil
100 gramswhiskey cheddar or other tasty cheese
2 tspcayenne pepper (dried and grounded)
150 gramschopped bacon

Saved

Steps

1 hour

1

Fry the bacon until crisp in a regular pan. When done, put aside on a plate on top of a paper towel to strain out some of the fat
2

Prepare your broth, don't boil it!
3

Add some olive oil into a fairly large wok pan, fry the chopped up onion until soft. It shouldn't have gained any significant colour.
4

Add your rice into the same pan, reduce the heat to about 4/10 and start stirring!
5

While stirring, add scoops of the broth while stirring. Add a new scoop when the broth has thickened
6

Repeat process until the rice is al dente
7

Now add the cheese and bacon to the mix and season with cayenne pepper according to taste (it's quite spicy)
8

Enjoy!