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Risotto with leeks, bacon and hazelnuts
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 6 people
- 500 g of risotto rice Roma
- 100 g leeks
- 150 g of bacon
- 2-3 shallots
- black pepper
Brown the bacon, remove from pan and lay it to degrease on paper towel.
Cut shallots and leeks into very thin slices and let them brown in a little olive oil.
Meanwhile, put some water to heat.
Add the rice, and sauté it too.
Pour water to cover the rice, adjust salt and pepper; continue cooking until it is ready. If the water level drops too much refill during cooking.
Five minutes before the rice is done stop adding water, wait until the rice has dried and stir in a little cream.
Serve the rice with a couple of slices of bacon and a generous teaspoon of crushed hazelnuts.