Risotto “Judd mat Gaardebounen”

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Gourmet risotto with bacon and greens in bowl.
Gourmet risotto with bacon and greens in bowl.
Fränk Manes

Risotto “Judd mat Gaardebounen”

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Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian, Luxembourgish, Fusion
Ingredients Method Notes

Ingredients
  

  • 400 g risotto rice
  • 1 onion
  • 1 l chicken broth
  • 120 ml dry white wine
  • 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

Method
 

  1. Peel and dice the onion, then sauté in olive oil.
  2. Add the risotto rice and bay leaf, season with salt and pepper, and deglaze with white wine.
  3. When the wine has slightly reduced, gradually add the warm broth while stirring continuously.
  4. Meanwhile, roast the bacon in the oven until golden and drain on paper towel.
  5. Cook the broad beans in boiling salted water, then quench in ice water.
  6. Cut the “Judd” into small pieces and fry lightly in olive oil. Finely chop the savory (without stems) and add it to the pan.
  7. Add the fried “Judd” and broad beans to the risotto.
  8. Once the risotto rice is al dente, add the cubed butter and stir it in until creamy.
  9. Stir in the Parmesan and adjust seasoning with salt and pepper.
  10. Serve the risotto warm in a deep dish, topped with the toasted bacon slices.

Notes

Recipe : Fränk Manes

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