Recipe by Dani Venn
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 2 – 3
2 tablespoons olive oil
½ brown onion
2 rashes long bacon, rind removed, finely diced
1 ½ cups risotto rice (Aroborio, Carnaroli)
1/3 cup dry white wine
1 – 1.5 litres of good quality chicken stock, ensure stock is hot
1 egg yolk
1/3 cup pure cream
½ cup grated parmesan cheese
½ teaspoon cracked black pepper
1 teaspoon salt flakes
20g chilled unsalted butter, cubed
Shaved parmesan, to serve
Place a medium sized frypan over low – medium heat, add olive oil when hot, add onion and sauté for about five minutes until onion is translucent. Add diced bacon and cook for a further few minutes so that the bacon fat has rendered and the pan is nice and oily.
Add a layer of risotto rice into the pan and stir well to coat the rice in the oil. Cook the rice for about three minutes, stirring occasionally, until the rice is semi translucent. Increase the heat of the pan to medium – high heat, when hot, add the white wine. The pan should sizzle.
Stir well, then add a few ladleful of hot stock to the pan and swirl the pan, return the pan to medium – low heat. When rice has absorbed the stock, add a few more ladelfuls of stock occasionally swirling or stirring the pan. Repeat this process until the rice appears creamy and cooked through, it should retain some of the rice’s “bite” and not be too soft. This process should take about 25 – 30 minutes.
When the risotto is almost ready, combine egg yolk, cream and grated parmesan cheese into a bowl, crack in black pepper and stir in some salt. Whisk together with a fork then pour into the risotto mixture.
To finish off the dish, add in some chilled butter, stir well to combine. If risotto is looking too dry, add in a little hot stock to loosen. Serve immediately and garnish with a few shavings of parmesan and extra black pepper and sprinkle of salt.