Saffron risotto with bacon
Things you’ll need from your larder:
650ml vegetable stock
1 pinch saffron threads
2 tablespoons extra virgin olive oil
1/2 onion, finely sliced
300g Arborio rice
120ml white wine
50g LionFresh American Style bacon (Chopped into small pieces)
30g butter
50g grated Parmesan cheese
Cook away:
1. Prepare or warm up the vegetable stock. Keep it warm over low heat.
2. Soak saffron threads in 50ml hot water.
3. Heat a frying pan over medium high heat and cook the bacon until golden brown and crisp. Set aside.
4. Heat 2 tablespoons oil in a the pressure cooker and cook the onion until softened. Add the rice and toast for a few minutes, until the it becomes translucent and has absorbed the oil. Turn up the heat, pour in 120 ml wine and simmer till the alcohol had evaporated and the wine is mostly absorbed by the rice.
5. Pour saffron and vegetable stock into the pressure cooker; stir and close with the lid. Increase heat to high. When the cooker whistles, decrease heat to low and cook exactly 4 minutes.
6. Remove cooker from heat and release pressure. Remove the lid and stir in the bacon, butter and grated Parmesan. Let stand 2 to 3 minutes so that the rice expands and absorbs the remaining stock. Serve straightaway with an additional sprinkle of grated Parmesan.
Image courtesy: preventionrd.com
