Risotto with sweet onion and bacon
Creamy risotto with sweet onion, bacon and arugula
Chop 1 onion. Heat the oil in a pan and fry the chopped onion for 5 minutes. Cut the other onions into rings. Keep the onion rings separate.
Keep 4 slices of pancetta separately and cut the rest into pieces. Add the pieces to the fried onion and cook for 2 minutes.
Turn down the heat and add the risotto rice to the onion mixture. Stir until all the grains shine.
Pour in the wine and stir until the risotto has absorbed the moisture.
Then add some stock and stirring regularly, until the risotto has absorbed the moisture.
Continue until all the stock has been absorbed and the risotto is done. This takes about 20 min.
Meanwhile, in a frying pan without butter or oil, fry the 4 slices of pancetta in approx. 5 min. Until crispy.
Remove from the pan and drain on kitchen paper. Pour the oil into the frying pan and fry the onion rings for 5 min.
Add the butter to the risotto and season with salt and pepper. Divide the risotto over 4 plates and sprinkle with the cheese.
Divide the onion rings, the slices of pancetta and the rocket over it. Serve immediately. Yummy! .
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