Risotto with pistachios and bacon is a delightful first course, easy to make and very tasty.
An unusual combination, but truly delightful and full of flavor for a simple recipe with few ingredients and a refined dish perfect for a dinner with friends or a special occasion.
Read how to make the risotto with pistachios and bacon with the easy recipe you’ll find below, as always, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 1/4 cups rice (for risotto)
- 3.5 oz bacon (in one slice)
- 2.8 oz pistachios (shelled)
- vegetable broth
- 1 glass white wine
- 1 shallot
- Parmesan (grated)
- butter
- extra virgin olive oil
- salt
Preparation of Risotto with Pistachios and Bacon
Put the pistachios in a small bowl and cover them with lukewarm water.
Let them rest for ten minutes, then drain and place on a clean towel.
Rub them with the towel to remove the thin skin covering them.Chop half of them in a food processor and leave the other half whole.
Cut the bacon into cubes.
Chop the shallot.In a large pot, heat a splash of extra virgin olive oil.
Add the shallot and let it brown, then add the bacon cubes.
Let it brown on all sides, then add the rice and toast it.Deglaze with white wine, let it evaporate, then add the hot vegetable broth, one ladle at a time, and cook the rice.
When the rice is almost cooked, add the whole pistachios and stir well.
Mix in butter and grated Parmesan, distribute on serving plates, complete your risotto with pistachios and bacon by sprinkling it with chopped pistachios and serve immediately, very hot.
Notes
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