Risotto with mascarpone cheese and bacon. Pure creaminess combined with crunchy fried bacon!

Recipe:
doses for 3 peoples

200 gr. rice Carnaroli or Arborio
2 full tablespoons of Mascarpone cheese
half onion finely chopped
50-80 gr. bacon
3-4 tablesoons of extravirgin olive oil
2 cups of broth (meat broth or vegetal stock cube)
1/2 glass of white wine

Prepare the chopped onion
and cut the bacon like in the video.

In a pot pour the olive oil and gently fry the onion,
when is transparent add rice.

Mix for 1-2 minutes at moderate heat to toast rice,
in the olive oil (secret of Risotto preparation).

Deglaze with white wine

Then add 1-2 ladle of broth and let that rice
absorb the most part of it, before add other broth.

In the meanwhile fry in a little pan the bacon
with just a drop of olive oil.
Arrive to make it crunchy.

When rice is near to its cooking time…
drop Mascarpone cheese and mix well
to make creamy.

Serve at the table and put over every risotto dish
4 or 5 pieces of crunchy bacon.

Music:
End Titles Extended Version (Romeos Erbe) by Sascha Ende
Link: https://filmmusic.io/song/3158-end-titles-extended-version-romeos-erbe-
License: http://creativecommons.org/licenses/by/4.0/

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