Bar BQ Grills

serves four


340 grams arborio rice
hot quail stock
50 grams butter
½ glass white wine
8 slice of smoked bacon
50 grams chopped onion
1 tablespoon taleggio cheese
1 tablespoon crescenza cheese
1 knob of butter
3 tablespoons grated Parmesan
3 tablespoons extra-virgin olive oil
½ tablespoon chives
1 parsley tuft
4 teaspoons balsamic vinegar

Sauté the chopped onion in a saucepan in the oil, add the rice and brown it. Pour the wine and when it evaporates add a ladleful of the hot stock and simmer. As the stock is absorbed add more stock when necessary. Add the 4 slices of bacon, chive herb and parsley. Salt and pepper as necessary. Continue adding the boiled stock for about 16 minutes. Remove the risotto from heat and stir in the taleggio, crescenza, Parmesan and butter. Divide the risotto between 4 dishes and place on top the other 4 thinly slices of bacon previously browned in the oven. Pour on 1 teaspoon of balsamic vinegar and serve.


bacon recipe courtesy of: Chefs Raffaele and Massimiliano Alajmo, for Riso Gallo, Viale Riccardo Preve 4, 27038 Robbio, Pavia, Italy