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Risotto carrots, bacon and saffron

ingredients

servings

3

Granulated vegetable bouillon

25 oz

Carrots

150 oz

Pancetta

100 oz

Butter

25 oz

White table wine

1 glass

Saffron

1 teaspoon

Pepper

1 teaspoon

Iodized salt

1 pinch

UHT cooking cream

1 spoon

Rice

200 oz

first courses from Italy

Risotto carrots, bacon and saffron

Risotto carrots, bacon and saffron

with meat with lactose

ready in

35 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto carrots, bacon and saffron

For lovers of the flavors and warm colors!

Risotto carrots, bacon and saffron step 1

step 1

Prepare about 1.5L of vegetable broth with the nut, or in classical manner by boiling a potato, celery, onion, carrot and tomatoes. Meanwhile, in a skillet, brown the butter with the bacon.

Risotto carrots, bacon and saffron step 2

step 2

Add to the pan a carrot cut into thin slices, and the remaining grated. Fry a little 'and sprinkle with a dash of white wine. Once the wine has evaporated, add the rice and stir.

Risotto carrots, bacon and saffron step 3

step 3

Blend with the remaining glass of wine rice, until absorbed then incorporate the broth until the rice level. Continue stirring until absorbed almost total stock.

Risotto carrots, bacon and saffron step 4

step 4

Then add a ladle at a time of broth and dissolve one sachet of saffron and pour into the pan. Season with salt and pepper and when the rice is cooked, stir in a knob of butter and cream.

Risotto carrots, bacon and saffron step 5

step 5

Do not make it too dry and serve hot! Enjoy your meal!

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