Fish with saffron
by
53 recipes
Risotto with taleggio peas and crispy bacon
ingredients
servings
2
Peas
200 oz
Butter
30 oz
Vegetable broth
2 fl oz
Iodized salt
1 pinch
Black pepper
2 oz
Sliced pork belly
40 oz
Taleggio cheese
100 oz
Rice
180 oz
Full fat milk
20 fl oz
first courses from Italy
Risotto with taleggio peas and crispy bacon
Risotto with taleggio peas and crispy bacon
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A creamy texture and a unique taste for this Risotto with peas and Taleggio cheese with crispy bacon! And of course also a great trick to eat peas to children!
preparation
step 1
Innanzittuto prepare the broth (vegetable for me). Separately, melt butter in a pan and rosolarci shallots thinly.
step 2
Add rice and toast for a couple of minutes. Pour the white wine and deglaze. Then add a ladle of broth and continue like cooking rice.
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step 3
Separately, in a mixer, chop peas (leave some whole for decoration) with the milk until reduced to a purée. Add the rice and continue cooking.
step 4
Cook the sliced bacon in a separate pan until it will be nice crisp.
step 5
When the rice is cooked, stir in the cheese. Serve the risotto guarnendolo with bits of crispy bacon and black pepper.
