NEAPOLITAN RISOTTO easy first course recipe, simple risotto with tomato and bacon, easy idea for lunch or dinner, ancient Neapolitan recipe, also with bimby.
Very simple and tasty first course is the Neapolitan risotto, good even in its simplicity, perfect for both lunch and dinner, it doesn’t have many demands but it’s pleasant to enjoy even if it’s a bit caloric due to the sauté, bacon, and butter.
The Neapolitan risotto recipe is taken from an ancient recipe book, I had never prepared it like this, it’s simple, you need to use a few more pans because you need to prepare 2 sautés, one for the sauce and the other to cook the rice, but it is all very quick.
Follow me in the kitchen today there is Neapolitan risotto.
Publish
November 7, 2015 12:10
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2-3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup rice (originario or ribe)
- 1 cup tomato puree
- 1.75 oz bacon
- 0.88 oz grated parmesan
- 2 tbsp butter
- 2 cups meat broth (or water)
- 1 onion
- Half stalk celery
Steps
Sauté the diced bacon with half of the butter and a little oil, once ready remove from the pan and set aside.
Add the chopped celery, 1/2 chopped onion, and the tomato pulp, add salt and pepper and cook for 30 minutes then add the bacon.
In another pan prepare another sauté with the remaining butter and onion, add the rice and let it flavor while stirring a little, and gradually add the broth, cooking the rice for about 12 minutes, checking the doneness.
Once the rice is cooked, add the sauce, parmesan, and serve.
Note: If you change the rice, the amount of broth or water may change.
With Bimby: Insert the bacon and 1 tbsp of oil and half the butter into the mug, speed 1 reverse 1 minute at 194°F
Add the chopped onion and tomato puree, speed 1 reverse 1 minute.
Insert the butterfly whisk, add the rice and 200 ml of broth or water and cook for 19 minutes reverse speed 1, at the end check the doneness, if it’s not ready extend for a few more minutes always checking, then add the butter for 10 seconds
Sprinkle with parmesan.
Bon appetit
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NEAPOLITAN RISOTTO easy first course recipe
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