Ingredients
- 400 g risotto rice
- 1 onion
- 1 l chicken broth
- 120 ml white wine, dry
- 90 g butter
- 100 g parmesan
- 200 g frozen broad beans (Gaardebounen)
- 200 g cooked "Judd" (neck of pork)
- 4 slices smoked bacon
- 2 tbsp Luxembourgish mustard
- 5 g fresh savory
- 1 fresh bay leaf
- Olive oil for sautéing
- Salt and pepper to taste
Instructions
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Peel and dice the onion and sauté in olive oil.
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Add the risotto rice and the bay leaf, season with salt and pepper and deglaze with the white wine.
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When the white wine is slightly reduced, gradually add the warm broth and stir vigorously.
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In the meantime, roast the bacon in the oven until golden and drain on a paper towel.
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Cook the broad beans in boiling salted water and quench in ice water.
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Cut the "Judd†into small pieces and fry lightly in olive oil. Then finely chop the savory without stems and add. Add the fried "Judd†and the broad beans to the risotto.
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Once the risotto rice is cooked but still firm to the bite, cut the butter into cubes and stir into the risotto.
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Finally, stir in the Parmesan cheese and season to taste with salt and pepper.
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Serve the risotto warm in a deep dish with the toasted bacon slices.
Recipe : Fränk Manes
