- Prep Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- 6 cups chicken broth
- 8 ounces bacon, chopped
- 1/2 onion, finely chopped
- 1 teaspoon Alessi Garlic Puree
- 1/2 teaspoon Alessi Garlic Puree
- 2 teaspoons rosemary, chopped
- 1 1/2 cups Vigo Arborio Rice
- 1/2 cup dry white wine
- 3 teaspoons truffle oil
- Alessi Sea Salt and Ground Black Pepper, to taste
- 3 tablespoons grated Parmesan Cheese
In a saucepan, keep chicken broth simmering.
In a separate 4 quart heavy bottomed saucepan, heat over medium and cook bacon until slightly crisp. Remove bacon from pan with a slotted spoon and drain on paper towels. Add onion to bacon drippings in pan, and cook until transparent. Then stir in garlic and rosemary. Add Arborio rice and stir until well coated (approximately 1 minute). Then add wine and stir until absorbed. From this point cooking time is about 18 minutes.
It is important to keep stirring through the entire cooking process.
Add enough broth to barely cover rice. Continually stir while cooking until broth is absorbed. Continue in this manner adding ½ cup broth each time. Adjust heat to keep rice cooking at slow boil. Risotto should be creamy and moist, tender yet firm to the bite (al dente).
Remove from heat, stir in truffle oil, cheese, and cooked bacon; adjust with salt and pepper to taste and serve immediately.