Serve the risotto piping hot garnished with micro greens and a slice of brie.
Bacon & Brie Risotto
Ingredients
- 200g Eskort Rindless Streaky Bacon, chopped
- 45ml (3 tbsp) olive oil
- 60ml (¼ cup) butter
- 500ml (2 cups) risotto rice
- 1 red onion, chopped
- 1 onion, chopped
- 125ml (½ cup) leeks, chopped
- 2 cloves garlic, chopped
- 5ml (1 tsp) rosemary, chopped
- 30ml (2 tbsp) fresh thyme, chopped
- 5ml (1 tsp) nutmeg, ground
- 5ml (1 tsp) cloves, ground
- 5ml (½ tsp) cayenne pepper
- 45ml (3 tbsp) vegetable stock
- 5L (6 cups) water
- 125ml (½ cup) grated Parmesan cheese
- 60ml (¼ cup) brandy
- 180g Brie cheese
- Allergens:
- This recipe contains dairy (lactose).
- Substitutions:
- Butter (lactose): Use clarified butter (ghee) or coconut oil.
Method
- Boil the water over a high heat, add the vegetable stock and set aside.
- Add olive oil and butter to a large saucepan over moderate heat.
- Fry the bacon, red onion, onion, leeks, garlic, thyme, rosemary, nutmeg, cloves and cayenne pepper until the bacon is cooked.
- Stir in the risotto rice and fry for 30 seconds.
- Add one ladle of stock and stir until the stock has absorbed.
- Repeat until all the stock has been absorbed into the risotto.
- Add the parmesan cheese and brandy.
- Allow to simmer for a minute.
Serve
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